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Beetroot Penne with Parmigiano-Reggiano and Arugula


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


This fuss-free, low-cost and delicious pasta meal only takes 10 minutes to make, perfect for a simple lunch for any weekday and is guaranteed to be a crowd pleaser. Deep purple-red beet juice is used to transform the plain penne into a vibrant, fun and exciting pasta dish. Use gluten-free pasta if you have a gluten intolerance or other gluten-related disorders.

  • 250 g Organic vacuum-packed beetroot
  • 200 ml Water
  • 350 ml Organic beetroot juice
  • 200 g Penne
  • 2 Scallions, chopped
  • Salt and pepper
  • 50 g Arugula
  • Parmigiano-Reggiano (30-months aged)
  1. Cut the beetroot into 1/2cm thick slices, then slice each into 4-5cm long sticks. Set aside.
  2. Place water and beetroot juice in a medium saucepan and bring the mixture to a boil. Add in pasta and cook, uncovered, over high heat for about 7 minutes. Add in beetroot sticks, and lower the heat to medium, and cook 3 more minutes until the beet juice mixture is almost absorbed and the pasta al dente.
  3. Wash and dry scallions, then cut into fine rings. Season the pasta with your favourite sea salt and freshly milled black pepper.
  4. Divide arugula and beet pasta between serving plates. Sprinkle chopped scallions over and top with shaved Parmigiano-Reggiano. Scatter some chopped toasted walnuts over if you desired.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


33 comments:

Tom 21/8/21 01:51

...I just canned beets from my garden.

[Reply]
Brian 21/8/21 01:59

Healthy, pretty and festive is a sure win!

[Reply]
J.P. Alexander 21/8/21 02:43

Se ve muy rica, y fácil la receta. Te mando un beso y gracias

[Reply]
savorthebest 21/8/21 05:53

That is such a great idea and it makes a beautiful pasta

[Reply]
DEZMOND 21/8/21 09:46

I actually tried this a few years ago, I was curious to see how much the beet would colour the macaroni if I cook them together, and it was really marvelous. I also did it once with boiled egg, putting it for an hour in water in which the beet cooked, but I think you did that as well once here. Everyone should eat beet at least once a week, if nothing else just grated with vinegar as a salad.

[Reply]
Nancy Chan 21/8/21 10:49

Looks beautiful and delicious. Enjoy your weekend.

[Reply]
eileeninmd 21/8/21 11:46

Hello,
The dish looks so colorful, I have been seeing beets being used more in recipes.
Looks delicious, thanks for sharing. Take care, enjoy your weekend!

[Reply]
Ben | Havocinthekitchen 21/8/21 15:47

Oh yeah, I've had a few times pasta with beets, so I know for sure this is delicious! I love the addition of peppery arugula wich nicely balances the sweetness of the beets.

[Reply]
Georgina 21/8/21 17:19

The colour of this is absolutely gorgeous!

[Reply]
Fran @ G'day Souffle 21/8/21 17:31

Beautiful the way the beetroot colors the penne! I'll save this recipe over for Christmas!

[Reply]
Bernadette 21/8/21 17:48

How clever to cook the penne with the beat juice to get that glorious color.

[Reply]
Chef Mimi 21/8/21 17:57

Gorgeous! I just assumed you bought beet pasta! Love what you did, plus it’s so pretty.

[Reply]
Whats Cookin Italian Style Cuisine 21/8/21 20:52

I love how much healthier this is with pasta and that cheese is the perfect balance of flavors!

[Reply]
claire 21/8/21 22:56

I was sure this is a ready pasta in red colour! The shadow is amazing but of course I cannot eat beetroots... Anyhow, I love Arugula. I know dill is also great if you want to get green colour :-)

[Reply]
Margaret D 22/8/21 08:33

Interesting I must say, but would taste nice.

[Reply]
Rose world 22/8/21 11:45

Saw beetroot not long ago, buy did not buy it. Never tasted it so did not dare to buy it. Interesting and healthy looking pasta.

[Reply]
delphine 22/8/21 12:15

C'est très appétissant, c'est une assiette joliment colorée
Merci

[Reply]
thepaintedapron.com 22/8/21 15:46

So pretty! Sounds wonderful!
Jenna

[Reply]
bread&salt 22/8/21 17:52

Looks very organic and healthy Dear friend! We use beetroots in salads alot. Also beetroots pickles are very unique here. Thanks for the recioe.

[Reply]
foodtravelandwine 23/8/21 02:39

Love it!....you're so creative...I love your kitchen!!!....Abrazotes, Marcela

[Reply]
Gustyanita Pratiwi 23/8/21 08:58

beautiful presentation bout beetroot dish dear...very creative

[Reply]
Federica Simoni 23/8/21 12:46

Bellissimo piatto😍😍😍😍

[Reply]
Anca 23/8/21 20:16

These look so good. The penne look so bright, but delicious too.

[Reply]
babYpose 24/8/21 04:10

It turned out vibrant colored pasta, looked yummy and healthy.

[Reply]
Yvonne @ Fiction Books Reviews 24/8/21 06:26

I never thought of colouring pasta before, what a brilliant idea.

Pasta is so lovely, but let's face it, it isn't really much to look at, even the lightly coloured varieties you can buy in the shops. This is such a quick and easy alternative!

Thanks for the tip :)

[Reply]
Debra Eliotseats 24/8/21 13:51

I have never seen this technique--to color the pasta with beets. I am so impressed and I think this would make a great cold salad, too. LOVE.

[Reply]
Raymund 24/8/21 23:17

Wow that colour! Looks so festive

[Reply]
tigerfish 25/8/21 02:12

Wow, the beetroot juice does magic to the penne! Love that natural color :)

[Reply]
Sherry's Pickings 25/8/21 09:46

isn't beetroot the most marvellous vegetable? gorgeous colour and flavour. that earthiness...

[Reply]
gluten Free A_Z Blog 26/8/21 13:58

Angie,
The idea of cooking pasta in beet juice to color and flavor it is totally new to me. What a beautiful and colorful pasta plate it makes.

[Reply]
Noob Cook 22/9/21 11:24

Love the gorgeous deep red of the cooked penne! The beetroot natural colour certainly elevated the aesthetics of the pasta.

[Reply]


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