Whole Grain Spaghetti with Roasted Romanesco, Beets & Gorgonzola Cheese
This quick and easy pasta recipe combines healthy veggies with the aromatic flavor of gorgonzola.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Dinner, Entree, Lunch
Cuisine: Italian, Mediterranean
Keyword: barilla pasta, beets, gorgonzola, pasta, whole grain pasta
Servings: 8
Author: Barilla
Ingredients
1box Barilla® Whole Grain Spaghetti
1head Romanesco broccolicut into florets
2tablespoonsextra virgin olive oildivided
Sea salt to taste
1teaspooncrushed red pepper
1cupprepared beetssliced and quartered
6ouncesGorgonzola cheese
Instructions
Preheat oven to 425°F.
Toss romanesco florets with 1 tablespoon olive oil, salt and crushed red pepper; place on nonstick baking sheet and bake for 15 minutes or until tender and browned.
Cook pasta according to package directions; drain, reserving ½ cup of pasta water.
Place pasta and pasta water back in saucepan over medium heat. Add roasted romanesco and season to taste. Turn heat to low and keep pasta mixture warm.
In separate skillet sauté beets in remaining olive oil over medium heat to warm through, approximately 1-2 minutes.
Divide into eight bowls and top pasta mixture with beets and cheese.