Try other herb combinations…

1-1/2 c diced onion
3 T olive oil, divided
4 c beets, (peeled), diced
8 c kale, washed, stemmed and roughly chopped
1 T minced garlic
3 T fresh dill or 1 T dried dill leaves
1 T fresh thyme leaves or 1 t dried
salt and pepper, to taste
1-lb penne, rigatoni or farfalle pasta (the short shapes)
1/4 c grated Parmesan cheese or 2 T nutritional yeast flakes

1. Heat 2 T of the olive oil in a large skillet. Add onion and sauté for 5 minutes, until softened. Add the beets and continue to sauté for about 8 to 10 minutes, or until the beets are crisp-tender. Add the kale and garlic and cook for an additional 3 minutes. Toss in the herbs and salt and pepper and continue cooking until the kale has wilted and is done to your liking. Remove skillet from heat.

2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, or to your liking. Remove 1 cup of the pasta cooking liquid and reserve. Drain pasta and return to the pot. Add the reserved cup of cooking water, remaining 1 T of olive oil, and Parmesan cheese or nutritional yeast flakes, and toss to thoroughly coat the pasta.

3. Add the sautéed vegetable mixture to the pasta and toss well. Transfer to a large platter or bowl, or not, and serve immediately.