Tagliatelle with Shredded Beets, Sour Cream, and Parsley
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course or 4 main-course servings
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1 8-ounce container sour cream
- 2 garlic cloves, minced
- Carbohydrate 51 g(17%)
- Cholesterol 25 mg(8%)
- Fat 15 g(23%)
- Fiber 4 g(16%)
- Protein 10 g(19%)
- Saturated Fat 6 g(32%)
- Sodium 77 mg(3%)
- Calories 374
Preparation Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve. Test-kitchen tip:
Preparation Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve. Test-kitchen tip:
