Tagliatelle With Shredded beetroot, Sour Cream, and Parsley



  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 garlic clove
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups beet
  • 0.50 teaspoon cayenne pepper
  • 0.50 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 12 ounces tagliatelle pasta noodles
  • 12 ounces fettuccine pasta
  • 8 ounces sour cream
  • 6 tablespoons fresh Italian parsley

Use imperial measurements


How to make Tagliatelle With Shredded beetroot, Sour Cream, and Parsley

  • Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
  • Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
  • Stir in lemon juice (I also add some pepper at this point).
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
  • Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.

(Courtesy of Food.com)