Bold Beet Pasta With Feta And Walnuts
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Whole grain spaghetti gives an extra dose of magnesium and fiber to this antioxidant-rich dish. The beets lend a striking color, and the red-pepper flakes create a perfect layer of heat. Enjoy!
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Ingredients
- 1 pound red beets trimmed, scrubbed
- 1/4 cup olive oil plus more for drizzling
- Coarse salt
- 1/4 cup toasted walnuts + few more to garnish
- 1 tablespoon chopped sundried tomatoes
- Red-pepper flakes
- 12 ounces whole grain spaghetti
- 1/2 cup fresh feta cheese crumbled
- Few parsley sprigs to garnish
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Instructions
- Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
- Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
- Toss with beet mixture, adding pasta water until creamy. Serve with crumbled feta, a drizzle of oil and fresh parsley.
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