Purple Pasta Recipes

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PURPLE PASTA



Purple Pasta image

Provided by internationalrecipes

Time 29m

Yield 4

Number Of Ingredients 6

3 medium beets
1 head garlic
1/2 pound spaghetti or other pasta, cooked
1/2 cup fresh grated Parmesan cheese
2 tablespoons butter, margarine or olive oil
salt and pepper, to taste

Steps:

  • Cook beets and remove skins. Meanwhile roast or bake garlic. Julienne or dice beets. In a sauce pan, with the oil or butter or margarine, warm beets with the peeled squeezed garlic. Add the pasta and heat well, stirring until mixture is heated and vivid pink. Season to taste. Top with the cheese. Sprinkle with parsley if desired.

PURPLE CAULIFLOWER PASTA



Purple Cauliflower Pasta image

I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.

Provided by schnitzell

Categories     Pasta Main Dishes

Time 40m

Yield 4

Number Of Ingredients 11

2 cups uncooked rotini pasta
¼ cup walnuts
2 tablespoons olive oil
1 clove garlic, sliced
½ head purple cauliflower, cut into small florets
½ teaspoon kosher salt
1 tablespoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons chopped fresh rosemary
½ teaspoon kosher salt
2 pinches grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
  • Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
  • Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
  • Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
  • Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
  • Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
  • Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.2 g, Cholesterol 0.4 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 513.2 mg, Sugar 3.6 g

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