Pasta With Shredded Beets

1. Melt margarine with oil in large non-stick skillet over medium heat.

2. Add garlic and stir until pale golden, about 1minute.

3. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 min.

4. Stir in lemon juice.

5. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

6. Drain pasta and return to pot.

7. Stir in sour cream and 4 Tbs parsley, then beet mixture.

8. Season to taste with salt and pepper.

9. Transfer pasta to bowl.

10. Sprinkle with remaining 2 tablespoons chopped parsley and serve.