Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Radiant Beet and Kale Pasta Recipe
    Lost? Site Map

    Radiant Beet and Kale Pasta

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    LadyNomad's Note:

    This recipe originally came from The original called for lacinato kale (aka dinosaur kale, the bumpy variety), but I used the variety I was growing- Siberian kale (a flat variety with a kind of scalloped edge). I'm sure any variety of kale would be fine.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
    2. 2
      Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
    3. 3
      Add the kale and garlic and saute an additional 3 minutes.
    4. 4
      Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.
    5. 5
      Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
    6. 6
      Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
    7. 7
      Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
    8. 8
      Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.

    Ratings & Reviews:


    Nutritional Facts for Radiant Beet and Kale Pasta

    Serving Size: 1 (247 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.5
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 422.8 mg
    Total Carbohydrate 86.2 g
    Dietary Fiber 14.2 g
    Sugars 10.7 g
    Protein 12.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites