I'm red but not embarassed ...

I'm hot for you, baby
I'm a big old beet
I'm red but not embarassed
and I'm good with meat
Of course, I make an excellent borscht
and I'm hot for you, baby!

The Hot Beet Song from the Brak Show :)

No meat or borscht today. But we're definitely talking about a red beet, red enough to stain our penne :) We're pretty big fans of penne - always seems like the perfect length for pasta, thick and chewy and lately, there seem to be a plethora of varieties that are insanely tasty - like the fabulous whole wheat and flax version carried by TJs.

This recipe was a quick'n'easy thrown together on one of thost post-workout nights when one craves carbs - the healthy kind, made all the better when tosses with an abundance of vegetables. We settled for a whole wheat penne, tossed with marinated beets and a few other vegetables. The killer flavour though was the dry curds we added as an afterthought!

If you haven't tried Sunshine Ithe most common brand of dry curds) as yet, I would strongly recommend it. It is a little hard to find, we've only consistently found it at Whole Foods. These dry curds make for a great substitute for cottage cheese - drier, chunkier, WAY less sodium, tons of protein and they absorb flavours incredibly well. We've used them with pastas, in salads, even in purees for sauces - every single option has worked outstandingly well. And when you're in training and trying to load up on protein, it makes for incredible nutrition, especially for someone who is predominantly vegetarian!

*****

Beet-stained Penne + vegetables
I'm definitely red, but not embarassed :)

Servings: 2

3 cups of whole wheat penne - cooked al dente
1/2 vidalia onion - sliced long
1 red beet -diced
2 T balsamic vinegar
2 T olive oil
8-10 large green olives (pitted)
1 cup Sunshine dry curds
8-10 brussel sprouts - sliced thick
salt, red pepper flakes
1 T dried marjoram

Mix 1 T of olive oil and the balsamic vinegar and toss with the diced beets.
Let the beet bits marinate for about 1/2 hour.

Heat the remaining 1T of olive oil and saute the onions till browned.
Add the sliced brussel sprouts and saute for 3-4 minutes.
If the olives are marinated in brine, wipe them clean and slice them.
Add the olive, salt and marjoram and saute for 1-2 minutes.
Add the cooked penne and toss till all ingredients are well mixed.
Add the dry curds and saute for another minute or 2 on low.
Take off the heat and toss with the beets, add the marinade into the pasta too.
Season with red pepper flakes (and salt) as needed.

*****

Opinion?

Simple and really tasty - we kind of achieved the optimal blend of sweet and tart flavours accentuated with a touch of spice. And the dry curds totally absorbed the juices, making for a succulent addition to the pasta!

Quick? Definitely! Pasta? Hell Yes! Off this goes to Ruth of Once Upon a Feast for Presto Pasta Night. :)