Radiant Beet And Kale Pasta

1. 1

   In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.

2. 2

   Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.

3. 3

   Add the kale and garlic and saute an additional 3 minutes.

4. 4

   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.

5. 5

   Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.

6. 6

   Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.

7. 7

   Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.

8. 8

   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.

* Per serving · 4 servings · Values may vary.