Radiant Beet And Kale Pasta - cooking recipe

Ingredients

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

Preparation

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