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Blushing Rutabaga Noodles

May 12, 2015 By Rachel 7 Comments

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blushing-rutabaga-noodles

We live in the suburbs of Philadelphia in an adorable little town home, nestled in a friendly little neighborhood, where neighbors sit out on their stoops in the evening and you can hear the laughter of children coming from the playground that’s caddy-corner to our home. The grounds are well-kept, and there is such a large variety of trees that we live in a bit of an arboretum. Really, it’s idyllic.

The problem is that living in a town home doesn’t lend itself to gardening, because even though there are beautiful common grounds, I’m relegated to a small patio to make my own. So every year I do some gardening, city-girl style, in pots and hanging baskets. I used to have elaborate arrangements of carrots, onions, brussels sprouts, tomatoes, and more, but more recently I’ve simplified to tomatoes, herbs, and a little strawberry planter for my son’s benefit. I found that I was getting more than enough produce from our CSA, so continuing the little garden was more of an excuse to dig in the dirt, to teach my son about where his food comes from, and mostly about always having fresh herbs on hand.

strawberry-planter

My favorite potted herb is basil. Store-bought basil inevitably turns into a wilted relic of what basil ought to be. Even the hydroponic basil lacks something that basil freshly picked from the garden offers. It’s early in the season yet, but my baby basil is strong enough to harvest in small quantities. Later this summer I’ll make superfluous quantities of pesto, but for now I’ll start the season with using it to garnish my favorite Italian dishes, and usher in some of the early flavors of summer.

kid-garden

In addition, I love recipes that lighten-up my favorite comfort foods. Pasta in a blush sauce falls into my “favorites” category. There’s something about carbs smothered in cream sauce with a touch of tomato, and a sprinkling of basil that’s so delicious. Today’s recipe for Blushing Rutabaga Noodles cuts out the carb-ful noodles and their oodles of calories. The pasta really isn’t missed because the rutabaga adds a new layer of flavor that pairs wonderfully with a blush sauce and fresh basil.

basil

Blushing Rutabaga Noodles

Serves: 4

Prep Time: 20 minutes                           Cook Time: 15 minutes

Ingredients

  • 2 1/2 lbs rutabagas
  • 1 Tbsp olive oil
  • 2/3 C diced shallots
  • 1/2 C vegetable broth
  • 2 15 oz can petite diced tomatoes
  • 6 cloves garlic, minced
  • 1/2 C heavy cream
  • 1/2 C fresh shredded asiago cheese
  • 1/2 C toasted pine nuts
  • 1/4 C fresh chopped basil
  • salt and fresh cracked pepper to taste

the-rutabagas

Directions

1. To begin, spiralize your rutabagas using a spiralizer on one of the finer settings, so that you’re mimicking angel hair pasta.

spiralizing-rutabagas

2. In a large skillet that has a lid, over medium heat, saute your diced shallots uncovered in olive oil for 2 minutes. Next add your rutabaga noodles and vegetable broth to the skillet, stir to combine and cover. Continue to cook for 12-15 minutes, or until the rutabaga noodles become soft, more yellow in color, and translucent.

cooked-rutabaga-noodles

3. While your rutabaga noodles are cooking, prep your remaining ingredients. If your pine nuts are raw, you can toast them in a small skillet over medium heat by stirring them frequently until they are golden brown. I prefer toasting my pine nuts myself instead of buying pretoasted because they have a better texture and flavor.

4. Once the rutabaga noodles have finished cooking, add petite diced tomatoes, and fresh minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the tomatoes are heated through and then remove from the heat.

5. To finish the noodles, gently stir in heavy cream. Sprinkle with fresh shredded asiago, toasted pine nuts, and chopped basil. Top with pepper to taste.

pan-rutabaga-noodles

 

rutabaga-noodles

 

blushing-rutabagas

Blushing Rutabaga Noodles
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Blushing Rutabaga Noodles cuts out the high-calorie pasta and adds a new layer of flavor that pairs wonderfully with a blush sauce.
Author: Rachel Hanawalt
Recipe type: Entrees
Cuisine: Italian
Serves: 4
Ingredients
  • 2½ lbs rutabagas
  • 1 Tbsp olive oil
  • ⅔ C diced shallots
  • ½ C vegetable broth
  • 2 15 oz can petite diced tomatoes
  • 6 cloves garlic, minced
  • ½ C heavy cream
  • ½ C fresh shredded asiago cheese
  • ½ C toasted pine nuts
  • ¼ C fresh chopped basil
  • fresh cracked pepper to taste
Instructions
  1. To begin, spiralize your rutabagas using a spiralizer on one of the finer settings, so that you're mimicking angel hair pasta.
  2. In a large skillet that has a lid, over medium heat, saute your diced shallots uncovered in olive oil for 2 minutes. Next add your rutabaga noodles and vegetable broth to the skillet, stir to combine and cover. Continue to cook for 12-15 minutes, or until the rutabaga noodles become soft and translucent.
  3. While your rutabaga noodles are cooking, prep your remaining ingredients. If your pine nuts are raw, you can toast them in a small skillet over medium heat by stirring them frequently until they are golden brown. I prefer toasting my pine nuts myself instead of buying pretoasted because they have a better texture and flavor.
  4. Once the rutabaga noodles have finished cooking, add petite diced tomatoes, and fresh minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the tomatoes are heated through and then remove from the heat.
  5. To finish the noodles, gently stir in heavy cream. Sprinkle with fresh shredded asiago, toasted pine nuts, and chopped basil. Top with pepper to taste.
3.3.3070

Nutrition Facts
4 servings per container
Serving size

Amount per serving
Calories 454
% Daily Value*
Total Fat 31.6g 40%
Saturated Fat 10.9g 55%
Trans Fat 0g
Cholesterol 52.5mg 18%
Sodium 415.6mg 19%
Total Carbohydrate 38.3g 13%
Dietary Fiber 6.9g 23%
Total Sugars 20.6g
Includes g Added Sugars 0%
Protein 11.4g

Calcium 28.1mg 3%
Iron 18.4mg 103%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Entrees, Recipes Tagged With: Asiago, Basil, Gluten-Free, Low Carb, One Pot Meals, Pinenuts, Rutabaga, Spiralized, Tomatoes, Vegetarian

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Comments

  1. Thalia @ butter and brioche says

    May 13, 2015 at 3:32 am

    I’ve never heard of or let alone tried rutabaga before! Thanks for drawing my attention to them.

    Reply
    • Rachel says

      May 13, 2015 at 8:08 am

      Thanks Thalia! Over the last few months I’ve put a number of rutabaga recipes up on the blog, so I guess I’ve been on a bit of a rutabaga kick. They’re definitely worth a try!

      Reply
  2. Beth @ Eat Within Your Means says

    May 26, 2015 at 6:35 pm

    Gorgeous! Had never considered using rutabaga for noodles, but why not? I just used a kohlrabi from the farmer’s market in a slaw, but now I’m wondering if that would make nice noodles too. So many veggies to spiralize! Thanks for sharing. 🙂

    Reply
    • Rachel says

      May 27, 2015 at 4:23 pm

      Thanks Beth! I recently got a spiralizer and I’ve been basically spiralizing everything… I was thinking about trying Kohlrabi Vietnamese Noodles. I already tried it with yellow beets, which was just a bad idea, but kohlrabi might be the ticket!

      Reply
      • Beth @ Eat Within Your Means says

        May 27, 2015 at 4:30 pm

        Oh, genius! Vietnamese noodle anything is right up my alley.

        Reply

Trackbacks

  1. Blushing Rutabaga Noodles from Simple Seasonal - Yum Goggle says:
    May 16, 2015 at 11:42 am

    […] GET THE RECIPE […]

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  2. What Does Rutabaga Taste Like? Does It Suit Your Taste? 2022 says:
    December 23, 2021 at 8:05 am

    […] Rutabaga Noodles […]

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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