Here is another fun pasta recipe! This is a dish I made in the not too distant past. Beets are in season right now and although I love nothing better than a delicious roasted beet salad, I was beginning to get really tired of the plethora of beet vinaigrette salads I have been making. So I decided it would be fun to incorporate roasted beets into a pasta dish, not only for a change of pace, but also to stretch the beets and give us a few extra meals. It was really simple but the effect was outstanding! When I tossed there beet vinaigrette with the pasta – look what happened! Red Pasta! Isn’t it just beautiful!?
What I did:
I boiled some multigrain pasta. Meanwhile, I took my roasted beets and cut them into quarters. I also had some roasted red onion chunks that I roasted with the beets. In a large mixing bowl, I then mixed up a vinaigrette with balsamic vinegar, olive oil, salt and pepper, as well as some dried thyme. I thew my beets and onions into the vinaigrette. I also quickly blanched some beet greens. When the pasta was finished, I drained it and threw it into the mixing bowl with the roasted veggies and vinaigrette. I then topped everything with some feta cheese. It was delicious and yummy!