I read an article recently that pasta is better for you once reheated. I don’t completely understand the science behind it, but that’s alright! With this in mind, I made some pasta the other morning that I liked a lot. It turns out to be a little of a weird color since I use beets, but that’s alright!
I boiled some beets the other day and kept the water to use on another occasion – this is what I cooked the pasta in. I also added two bay leaves, 1 teaspoon of dried parsley and ½ teaspoon of crushed red pepper. I wasn’t sure how this would work, but it ended up giving the pasta a nice flavor on its own.
After the pasta was cooked, I also cooked some other vegetables to add later. Below are the instructions.
Ingredients
- 1 cup dry orecchiette pasta
- 1 cup chopped onion
- 1 cup frozen corn
- 1 ½ cup chopped chard
- 1 cup beets
- 4 tablespoons hemp seeds
- Walnut olive oil (regular olive oil would be fine)
Instructions
- Boil pasta, see above for how I flavored mine (If you’re interested). Once cooked, set aside. You can do this ahead of time in order to reheat the pasta when preparing to eat.
- Boil onion, corn, and chard. Drain water – keep some for reserve (2 – 3 tablespoons).
- Add the pasta to the cooked vegetables. Stir.
- Add a little of the water used to cook the vegetables to add some liquid and help everything mix properly. I also added a bit of walnut oil.
- Once the pasta is properly mixed and dressed, add the beets. This is add some pink color to the pasta.
- Once the pasta has been put into individual servings, sprinkle the hemp seeds on top.