Tagliatelle With Shredded Beets, Sour Cream, and Parsley

• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced (I use about 6)
• 3 cups beets (packed, coarsely grated peeled uncooked, about 3 large)
• 12 teaspoon cayenne pepper or 12 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 12 ounces tagliatelle pasta noodles (or pasta shape of choice) or 12 ounces fettuccine pasta (or pasta shape of choice)
• 8 ounces sour cream (fat free is ok)
• 6 tablespoons fresh Italian parsley, chopped

1. Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine).
2. Add garlic and stir until pale golden, about one minute.
3. Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
4. Stir in lemon juice (I also add some pepper at this point).
5. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
6. Drain pasta and return to pot.
7. Stir in sour cream and 4 tbsp parsley, then add beet mixture.
8. Season with salt and pepper.
9. Serve with additional parsley on top (I also serve with some shredded parmesan).
10. Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.

butter, olive oil, garlic, beets, cayenne pepper, lemon juice, pasta noodles, sour cream, fresh italian parsley

Taken from www.food.com/recipe/tagliatelle-with-shredded-beets-sour-cream-and-parsley-342305 (may not work)