In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley. Serves 2 as a first course. Gourmet April 1992
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (537g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 998 (77%)|
|Amt Per Serving||% DV|
|Total Fat 110.9g||148 %|
|Saturated Fat 68.8g||344 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 385mg||118 %|
|Sodium 230.2mg||8 %|
|Potassium 272.6mg||7 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 64.2g|
|Protein 14.8g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1295
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!