Beet and Tarragon Fusilli
Course
Dinner
,
Lunch
Cuisine
Pasta
,
Salads
Servings
2
servings
Servings
2
servings
Ingredients
1/3
cup
extra virgin olive oil
1
small
leek
(the white part only), thinly sliced
2
stalks
Swiss chard
with leaves, thinly sliced
1
cup
beets
boiled and diced
1
tbsp
bottled horseradish
2
tbsp
red wine vinegar
2
cups
cooked fusilli (corkscrew) pasta
1/2
cup
low-fat ricotta cheese
1
tbsp
fresh tarragon
chopped (if using dried, use half the amount)
Instructions
In a medium sauté pan, heat 2 Tbsp (30 ml) of olive oil. Add leek and Swiss chard, and sauté till tender. Add beets, remaining olive oil,horseradish and red wine vinegar, and heat through. Season with salt and pepper.
To this mixture, add pasta, low-fat ricotta and tarragon. Gently fold together. Season with salt and pepper.