Radiant Beet And Kale Pasta

• 1 1/2 cups onions, diced
• 2 tablespoons olive oil, divided
• 4 cups beets, peeled, and diced
• 8 cups kale, roughly chopped
• 1 tablespoon garlic, minced
• 3 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1 lb rigatoni pasta or 1 lb farfalle pasta
• 2 tablespoons nutritional yeast flakes

1. In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
2. Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
3. Add the kale and garlic and saute an additional 3 minutes.
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. Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
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. Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
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.

onions, olive oil, beets, kale, garlic, dill, thyme, salt, fresh ground black pepper, rigatoni pasta, nutritional yeast

Taken from www.food.com/recipe/radiant-beet-and-kale-pasta-515685 (may not work)