Spaghetti Mediterraneo Recipe
Whole-wheat Spaghetti, Roasted Beets, Spinach, Sundried Tomatoes, Goat Cheese, Walnuts
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Ingredients
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Pasta
Roasted Vegetables
Salad Ingredients
Method
Pasta Preparation
- 1
Cook the spaghetti
In a large pot of salted boiling water, cook the whole-wheat spaghetti according to package instructions until al dente. Drain and set aside.
Roasting Beets
- 2
Prep the beets
Preheat your oven to 400°F (200°C). Wrap the medium-sized beets in aluminum foil after drizzling with olive oil, salt, and black pepper.
- 3
Roast the beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork.
- 4
Cool and slice
Once roasted, let the beets cool down. Peel the skin off and slice them into wedges.
Assembling the Dish
- 5
Combine all ingredients
In a large bowl, combine the cooked spaghetti, roasted beet wedges, fresh spinach, sundried tomatoes, and walnuts. Toss gently to combine.
- 6
Add goat cheese
Crumble the goat cheese over the top and gently mix until evenly distributed.
Serving
- 7
Serve
Divide the spaghetti Mediterraneo into serving bowls and enjoy warm, garnished with extra walnuts if desired.
