Thursday, July 31, 2008

Fresh beet pasta - Recipe


A couple of months ago Ned had some medical tests and the DR. said that he need to go on a low cholesterols diet. He's health was over all good, but it's better to address this before it get to be a real problem. So, we started making a joined effort to eat more at home. I really enjoy cooking and also, the time and money it saves over going out all the time. Ned has been really good about going to the gym and already lost over 15 pounds!

This is what I made for dinner today, it looked so nice I thought it would be cool to share the recipe, it also tasted really nice!

Ingredients (for 2 people)

2 large beets
1/2 jalapeno pepper (if you don't like spicy, just skip this...)
fresh or dried herbs (I used basil, but this will also work well with thyme or oregano)
2 garlic cloves
1 table spoon of olive oil
juice of half a lemon

half a pack of pasta
about 2 table spoons of cheese (I used muenster, but mozzarella or Parmesan would work well to)
a pinch of sea salt
fresh ground pepper.

This is super easy to make and another benefit is that it's better when it's been in the fridge for a while, so I made this while making breakfast and we had it for dinner.

chop the beets to small pieces (or if you are not a big fan of raw beet, grate them with a cheese grater. Chop the pepper and the garlic clove. Mix all those in a tupperware and add the lemon juice, olive oil and herbs. close the lead and leave in the fridge for a few hours or overnight.

When you are hungry, cook the pasta and pour the beet mixture on it, add the cheese, a little bit of salt and pepper and you're done!

You can even make this totally cholesterol free if you replace the cheese with some non fat yogurt. It's yummy!

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