Radiant Beet & Kale Penne serves 6-8
  • 1 1/2 cups onion, diced
  • 2 T. olive oil, divided
  • 4 cups beets, peeled, and diced
  • 8 cups lacinato kale (also called dinosaur kale), or other kale variety, roughly chopped
  • 1 T. garlic, minced
  • 3 T. freshly chopped dill
  • 1 T. freshly chopped thyme
  • 3/4 t. salt
  • 1/2 t. freshly ground black pepper
  • 1 lb. whole wheat penne, rigatoni, or farfalle pasta
  • 2 T. nutritional yeast flakes

In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the
beets are crisp-tender. Add the kale and garlic and saute an additional 3 minutes. Add the
fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and
then remove the skillet from the heat. Meanwhile, in a large pot of salted boiling water,
cook the penne pasta until al dente. Remove 1 cup of the pasta cooking liquid and set
aside. Drain the penne pasta well and return it to the large pot. Add the reserved cooking
liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat
the cooked pasta. Add the sauteed vegetable mixture to the pasta, toss well, and watch the
pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.