Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Tagliatelle with Shredded Beets, Sour Cream, and Parsley
Photo by PORNCHAI MITTONGTARE

Ingredients

  • 6 tablespoons parsley
  • 1 tablespoon butter
  • 2 tablespoons fresh lemon juice
  • 3 cups beets
  • 1 8-ounce container sour cream
  • 12 ounces tagliatelle or fettuccine
  • ½ teaspoon cayenne pepper
  • + 2 more ingredients
    • 2 tablespoons olive oil
    • 2 garlic cloves

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 ...

View full recipe at Epicurious

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