Linguine with Beets and Horseradish

1. 1

   In a large saucepan of salted boiling water cook the linguine until it is al dente.

2. 2

   While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender.

3. 3

   Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture.

4. 4

   Divide the pasta between 2 plates and sprinkle it with the parsley.

* Per serving · 4 servings · Values may vary.

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