Beetroot and feta pasta
Beetroot & Feta Pasta
PREP: 10 minutes
TIME: 10 minutes
SERVES: 6
Photo credit: BBC Food
Ingredients.
1 box fettucine pasta
Cooked beetroot (I like the packaged kind from Trader Joe’s, Whole Foods, or Costco)
4 cloves garlic
1/3 tsp red chili flakes
Feta cheese (crumbled)
1 tbsp fresh dill, chopped
1 tbsp lemon juice (freshly squeezed)
1/3 cup olive oil (for cooking)
Salt
Instructions.
Cook the pasta per the instructions on the box.
Make the sauce: In a blender, add the beetroot, olive oil, salt, and garlic. Blend to a smooth paste.
Mix the pasta into the sauce (save any extra sauce in a small mason jar to freeze for a future meal).
In a small bowl, mix the feta cheese and dill. Drizzle lemon juice over the top.
To serve, top the pasta with the feta cheese mixture and drizzle with extra olive oil.
Meal prep notes.
This recipe is meal prep-friendly. To portion single-sized servings of pasta, wrap 1/2 cup of pasta in parchment paper, stack these packs on top of each other in a large container, and freeze overnight. Once frozen, transfer the pasta packs into a large ziploc bag to save storage space in your freezer.
The frozen pasta and sauce can be stored for up to 6 months.
To reheat, microwave on medium power for 1.5-2 minutes.
Nutrition facts.
Beets are packed with nutrients, including fiber, folate (to boost athletic endurance and support muscle recovery), and antioxidants.
Feta is rich in protein, fats, B vitamins, calcium, selenium, an zinc but should be eaten in moderation as it’s very high in sodium.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Nutribullet blender (you can also use a regular blender or food processor).
