Tagliatelle with Shredded Beets, Sour Cream, and Parsley

1. 1

   Melt butter with oil in large nonstick skillet over medium heat.

2. 2

   Add garlic; stir until pale golden, about 1 minute.

3. 3

   Add beets and cayenne; reduce heat to medium-low and saute just until beets are tender, about 12 minutes.

4. 4

   Stir in lemon juice.

5. 5

   Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

6. 6

   Drain pasta and return to pot.

7. 7

   Stir in sour cream and 4 tablespoons parsley, then beet mixture.

8. 8

   Season to taste with salt and pepper.

9. 9

   Transfer pasta to bowl.

10. 10

    Sprinkle with remaining 2 tablespoons parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.