Description
A vibrant and nourishing pasta dish with a beautiful pink hue, featuring beet puree and cottage cheese for a protein-packed meal.
Ingredients
- Pasta of choice (whole grain or chickpea recommended)
- Beetroot (cooked and pureed)
- Cottage cheese (low-fat preferred)
- Olive oil (extra virgin)
- Salt and pepper (to taste)
- Garlic (minced)
- Parmesan cheese (optional)
- Fresh herbs (basil or parsley for garnish)
Instructions
- Cook the pasta according to package instructions, usually about 8-10 minutes.
- Heat olive oil in a separate pan over medium heat, then add minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in the beet puree and cottage cheese until smooth.
- Season with salt and pepper to taste.
- Combine the cooked pasta with the beet and cottage cheese mixture, tossing to coat.
- Serve hot, topped with grated parmesan and fresh herbs if desired.
Notes
For extra creaminess, add a splash of pasta cooking water. Cook pasta al dente as it will thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 20mg