Beet Tagliatelle with Browned Butter and Sage

Name: Beet Tagliatelle with Browned Butter and Sage
Yield: 6
Ingredients: 16 oz of tagliatelle; 4 tablespoons of olive oil; 3 cups of grated beets (approximately 1 pound); 2 tablespoons of chopped onion; 1/4 cup of sage leaves; 1 tablespoon of lemon juice; 8 ounces of plain low-fat yogurt; 1/2 teaspoon of salt

1
16 oz of tagliatelle
2
4 tablespoons of olive oil
3
3 cups of grated beets (approximately 1 pound)
4
2 tablespoons of chopped onion
5
1/4 cup of sage leaves
6
1 tablespoon of lemon juice
7
8 ounces of plain low-fat yogurt
8
1/2 teaspoon of salt

Ingredients

1
16 oz of tagliatelle
2
4 tablespoons of olive oil
3
3 cups of grated beets (approximately 1 pound)
4
2 tablespoons of chopped onion
5
1/4 cup of sage leaves
6
1 tablespoon of lemon juice
7
8 ounces of plain low-fat yogurt
8
1/2 teaspoon of salt

Directions

1
In a large pot, bring 12 cups of water to a boil and add 1 tablespoon of salt
2
Cook the pasta until al dente, about 10 minutes
3
In a medium saucepan, heat the olive oil over high heat
4
Brown the beets and onion, stirring constantly, for about 4 minutes
5
Add the remaining ingredients, stir well to combine, and let simmer
6
Drain the pasta, mix with the sauce, transfer to a serving dish, and serve immediately.