PASTA: Beet Fettuccine With Horseradish Tomato Sauce

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* Exported from MasterCook *

 

Beet Fettuccine With Horseradish Tomato Sauce

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 13

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium yellow onion -- diced

2 minced garlic cloves -- up to 3

28 ounces canned plum tomatoes

2 cups coarsely chopped spinach

1 tablespoon prepared horseradish

1 tablespoon dried parsley

1 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

12 ounces beet or spinach fettuccine

 

Makes 6 servings

 

Although pungent horseradish is not a common ingredient in pasta dishes, it

does have potential when used with discretion. Horseradish is often served

with beets, so pairing this sauce with beet flavored pasta seems like a

natural.

 

In a large saucepan, heat the oil over medium-high heat. Add the onion and

garlic and cook, stirring, for 4 minutes. Stir in the plum tomatoes,

spinach, horseradish, parsley, basil, pepper, and salt, and bring to a

simmer. Reduce the heat to low and cook for 15 minutes, stirring occasionally.

 

Transfer the sauce to a blender or a food processor fitted with a steel

blade and process until smooth, 5 to 10 seconds. Keep warm until the

fettuccine is ready.

 

Meanwhile, in another large saucepan, bring 4 quarts of water to a boil

over medium-high heat. Place the fettuccine in the boiling water, stir,

and return to a boil. Cook until al dente, 4 to 6 minutes, stirring

occasionally. Drain in a colander.

 

When the sauce is ready, transfer the pasta to warm serving plates and

spoon the sauce over the top.

 

PER Serving: 265 Calories; 11g Protein; 5g Fat; 43g Carbohydrates; 68mg

Cholesterol; 637mg Sodium; 6g Fiber.

 

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