Whole-Wheat Pasta with Beets and Goat Cheese

6:23 p.m.: Dinner.

Whole-Wheat Pasta with Beets and Goat Cheese

1 lb. whole-wheat linguine or spaghetti
3 tablespoons olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
4 large beets, grated
1/3 cup white wine
8 oz. goat cheese
¼ cup fresh parsley, chopped
Juice of ½ a lemon
Salt and pepper

Cook the pasta according to package directions; reserve 1 cup of the starchy cooking liquid before draining.  In a large skillet over medium heat, sauté the onion and garlic in the olive oil until softened, about 3-5 minutes.  Add the beets, season with salt and pepper, and cook, stirring occasionally, for 5-7 minutes, just until the beets are somewhat tender.  Add the white wine and cook for an additional 3-4 minutes, until the liquid is mostly evaporated.  Toss the beet mixture with the pasta, add the goat cheese, and slowly add the reserved pasta liquid – a ¼ cup at a time – until the goat cheese begins to melt and the pasta is moist but not drenched.  Add the parsley and lemon juice, season one last time with salt and pepper, and toss to distribute everything evenly.  Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s