Instructions: In a large non-stick skillet, saute the onion in 1 tablespoon of the olive oil for 3 minutes to soften. Add the beets and continue to saute the mixture an additional 7 to 8 minutes, or until the beets are crisp-tender.

Add the kale and garlic and saute an additional 3 minutes. Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.

Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente. Remove 1 cup of the pasta cooking liquid and set aside.

Drain the penne pasta well and return it to the large pot. Add the reserved cooking liquid, remaining 1 tablespoon of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.

Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.

This recipe yields 6 to 8 servings.

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