Roast beetroot and feta make this a colourful and tasty vegetarian pasta.
The ingredient of Bowties With Roasted Beetroot
- 750g fresh baby beetroot trimmed
- 1 4 cup extra virgin olive oil
- 500g bowties pasta
- 200g feta crumbled
- 1 tablespoon lemon thyme leaves
- 2 lemons rind finely grated juiced
- 1 2 cup pine nuts toasted
The Instruction of bowties with roasted beetroot
- preheat oven to 200u00bac line a baking tray with baking paper wash beetroot cut into wedges place onto tray drizzle with half the oil roast for 40 to 45 minutes or until tender
- cook pasta in a large saucepan of boiling salted water following packet directions until tender drain pasta reserving 2 tablespoons of cooking water return pasta and water to saucepan
- add feta lemon thyme rind 1 4 cup of lemon juice pine nuts remaining oil and salt and pepper to pasta toss over low heat until well combined place into bowls top with beetroot serve
Nutritions of Bowties With Roasted Beetroot
calories: 1004 278 caloriescalories: 44 grams fat
calories: 11 grams saturated fat
calories: 117 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 30 grams protein
calories: n a
calories: 1214 45 milligrams sodium
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calories: nutritioninformation