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Les autres ingrédients
Rincez betteraves et carottes, pelez-les et mettez leurs pelures dans une grande marmite. Ajoutez beaucoup d’eau et portez à ébullition. Salez et plongez-y les pâtes. Faites-les cuire al’dente.
Coupez les betteraves en bâtonnets et les carottes et les courgettes les en fines rondelles.
Rincez les oignons et émincez-les.
Egouttez les pâtes et mettez-les dans un plat creux. Arrosez-les de balsamique à la cranberry et des huiles et mélangez longuement, jusqu’à ce que les pâtes tiédissent légèrement. Ajoutez les crudités dans les pâtes et mélangez une dernière fois.
Servez tièdes ou à température ambiante. Vous pouvez préparer ces pâtes quelques heures avant de les servir.
