Yaaaayyyyy…. betalains !!! Who? Betalains are the red pigments that give beets their color…and their nutrition.
You thought that this red party pasta was just fun to look at? Wait until you read what nutrients are hidden inside all that POW!
“What’s most striking about beets is not the fact that they are rich in antioxidants; what’s striking is the unusual mix of antioxidants that they contain. We’re used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene.
When it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we’ve become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a very good source of the antioxidants vitamin C and manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health and overall nerve tissue health, we expect to see study results showing these special benefits and recognizing beets as a standout vegetable in this area of antioxidant support.”
1 Pound of uncooked Pasta
1 Fresh Red Beet, sliced / or 1 can of Pickled Beets *Juice only
1 Garlic Clove diced
Juice of 1 Lemon
2 Tbs. Olive Oil
1 tsp. Fresh Cracked Black Pepper
Handful of fresh Basil Leaves
Cook the pasta in boiling water until just Al dente. Pour off most of the cooking water and add in the sliced beets or beet juice. Cover and let the beets seep for about 10 minutes with the pasta. Drain and stir in all other ingredients when ready to serve. If you’d like to keep the fresh beets in with the pasta, you’ll most likely need to cook them a little more or dice them small instead of slicing.
The beet juice gives the pasta a very tiny sweet background. Nothing definite. But its there. More like a veggie sweet than a sugar. It is complimented well with the black pepper and garlic. Of course you could add a sauce to this beautiful pasta but I think it just needs a salad and maybe some fresh baked bread.
You could serve this up to guests anytime for a fancy but relaxed meal with a tint of fun. And make plenty for seconds, you’ll need it 😉
Taking a MoFo break for a few days while we’re out of town…but there’s more red food to come to be sure!
Have a safe weekend everyone ♥
More from my site
- Cranberry Cocoa Rice Crispy Bars
- Royal Red Adzuki Bean Soup repost