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!
1 pound red beets, trimmed, scrubbed
1/4 cup olive oil, plus more for drizzling
1/4 cup toasted walnuts + few more to garnish
1 tablespoon chopped sundried tomatoes
12 ounces whole grain spaghetti
1/2 cup fresh feta cheese, crumbled
Few parsley sprigs to garnish
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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