This is a savory and satisfying pasta, but the marinated beets add a tanginess that balance the dish beautifully. Quick, easy, and delicious…
Ingredients
1-2 T. olive oil
1 garlic clove, chopped
1/2 yellow onion, diced
5-6 dino kale leaves, chopped
1/2 c. fresh basil leaves, chopped
1 c. cooked garbanzo beans, canned or soaked & cooked
1 large beet, peeled and chopped
1 t. olive oil
2 t. apple cider vinegar
salt & pepper
brown rice pasta
Directions
Put approx. 6 cups of water in large saucepan and heat on high until water begins to boil, then add your desired amount of pasta. I make around 1/2 – 1 cup (per person) depending how large I want the meal to be. Cook pasta for 8-10 minutes until it is just tender.
To marinate the chopped beet, mix the 1 t. olive oil, 2 t. apple cider vinegar and beet in a small bowl and stir well, coating every piece. Season with salt and pepper to taste and set aside. (I also store marinated beets in the fridge for 2-3 days and add to salads, rice, pastas throughout the week…)
Coat a saucepan with olive oil and place on medium heat. Add yellow onion and sauté 3-4 minutes until beginning to look translucent. Add chopped garlic, basil leaves, and sauté for 4-5 minutes. Then add kale leaves and garbanzo beans and continue to cook for 4-5 minutes, until the vegetables appear soft and tender. Remove from heat.
Once your pasta is cooked, drain and combine immediately with sautéd vegetable mix and marinated beets. Season with salt and pepper to taste. Place crumbled sheep/goat feta over the pasta and serve immediately.
