Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Name: Tagliatelle with Shredded Beets, Sour Cream, and Parsley
Yield: 6 first-course or 4 main-course Servings
Ingredients: 1 tablespoon butter; 2 tablespoons olive oil; 2 garlic cloves, minced; 3 cups (packed) coarsely grated peeled uncooked beets (about 3 large); 1/2 teaspoon cayenne pepper; 2 tablespoons fresh lemon juice; 12 ounces tagliatelle or fettuccine; 1 8-ounce container sour cream; 6 tablespoons chopped fresh Italian parsley, divided

By Susan SimonPhotographer Pornchai Mittongtare

March 31, 2004

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Recipe notes