Beets & Red Cabbage Pasta
Ingredients
Instructions
- Heat a large skillet under medium high heat, and add pancetta. Cook until pancetta starts to brown, about 5 minutes. With a slotted spoon, remove the pancetta and set aside on paper towel-lined plate, leaving any grease in the pan.
- Add the beets, cabbage, and garlic to pan. Saute for about 1 minute and add in beef stock. Bring to a boil and then reduce heat to a simmer. Simmer for about 20 minutes.
- Meanwhile, cook the pasta according to package directions for al dente. Drain pasta and reserve about 1/2 cup of the pasta water.
- Toss the pasta in with the beets and cabbage along with lemon juice. Heat for about 1-2 minutes.
- Stir in pasta water, olive oil, and gorgonzola (if you're adding it). Toss until everything is well combined. Season with salt and pepper, to taste.
- Serve right away with chopped pistachios as a garnish.
Nutrition & Diet Analysis (per serving)
358
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).