Rigatoni Pasta Recipe with Horseradish Herb Yogurt Sauce

Rigatoni Pasta Recipe with Horseradish Herb Yogurt Sauce

 It’s the last week of National Sauce Month and we have a special surprise for you: roasted beets and rigatoni pasta tossed in a mouthwatering horseradish and herb yogurt sauce. Refreshing yogurt provides the perfect complement to vinegary beets and zesty horseradish.
Photo Credit: Lou Manna 
Food Stylist: Diane Vezza 

1 box Barilla Rigatoni 
3 tablespoons extra virgin olive oil, divided
8 baby red and yellow beets with greens
2 cups low-fat Greek yogurt
2 tablespoons prepared horseradish
1 tablespoon lemon juicesea
salt and black pepper to taste

1. Preheat oven to 425° F
2. Remove greens from beets and keep separate. Wash beets and their greens thoroughly. Cut greens into 2-inch pieces
3. Toss beets with 2 tablespoons olive oil, salt and pepper. Place on nonstick baking sheet
4. Roast beets for 30 minutes, until tender
5. Heat remaining olive oil in medium skillet over medium-high heat and sauté beet greens
6. Cook pasta according to package directions, drain and keep warm
7. Remove beets from oven, peel if necessary and dice
8. Add horseradish, lemon juice and salt to yogurt, then mix well and toss with pasta
9. Divide into eight bowls and top with beets and beet greens

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