Radiant Kale and Beet Pasta

Ingredients
(serves 2)
1 onion, diced
2 tsp olive oil
2 cups beets, peeled, and diced
4 cups lacinato kale (also called dinosaur kale), or other kale variety, roughly chopped
1 T. garlic, minced
1.5 T. freshly chopped dill
1 T. freshly chopped thyme
3/4 t. salt
1/2 t. freshly ground black pepper
4 oz dry penne, rigatoni, or farfalle pasta
2 T. nutritional yeast flakes
1/2 cup cooked navy beans

Directions
In a large non-stick skillet, saute the onion in bit or whole of the olive oil for 3 minutes to soften. Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender. Add beans now or after kale is wilted depending upon how cooked beans are. 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 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.