February Seasonal Recipe 2015

Super Food Sweet Potato Fettuccine

Ingredients:

1-8 oz package - Vivian Sweet Potato Fettuccine

1 15 oz can - beets, original cut

1 15 oz can - black beans, drained

6 cups - kale, chopped

1/2 - red onion

1/2 cup - frozen blueberries

1/3 cup - raw almonds

Juice of 1/2 lemon

2 Tbsp - extra virgin olive oil

As garnish - pomegranate seeds

To taste - salt and black pepper

Directions: 1. Heat a large pot of water on the stove over high heat. Once boiling, add Viviana Sweet Potato Fettuccine. Cook until al dente. 2. While the pasta is cooking, heat a large frying pan on the stove over medium heat. Add 1 Tbsp olive oil to the pan. Thinly slice red onion and add to pan. Cook for 2-3 minutes. Add chopped kale and cook for 2-3 minutes, stirring often. Drain beets and black beans and add to pan.  3. Drain pasta using a colander and rinse throughly with water. Add pasta, almonds, lemon juice, blueberries, and remaining olive oil to frying pan. Mix well and season to taste with salt and black pepper. Cook until warm.  4. Plate pasta and garnish with pomegranate seeds.