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Purple Pasta

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Recipe by:

"Very easy to make, ideal for people on a budget (like me). Keeps well, and tastes delicious after reheating."
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Ingredients

25 m servings 217 cals
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  2. Place the pasta in a bowl. Add beets, artichoke hearts, olive oil, basil, and oregano. Mix thoroughly.
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Footnotes

  • Cook's Notes:
  • The artichoke hearts can be left whole or plucked apart and scattered in the pasta.
  • It's also possible to saute the beets and artichoke hearts in olive oil in a medium skillet, and then add them to the pasta in addition to the regular amount of olive oil.

Nutrition Facts


Per Serving: 217 calories; 5.5 g fat; 36.4 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 399 mg sodium. Full nutrition

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