Roasted Beet and Feta Pasta
Ingredients
The roasted beets
-
9
ounces
fresh beets, trimmed, peeled, and quartered
-
3
sprigs
fresh thyme
-
1
large
zest peel from an orange
-
6
cloves
garlic, peeled
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
3
tablespoons
olive oil
The pasta
-
16
ounces
dried pasta of your choice
The sauce
-
8
ounces
feta, cubed and divided
-
¼
cup
orange juice
-
½ to 1
cup
pasta water (reserved from pasta)
-
1
tablespoon
red wine vinegar
-
½
cup
fresh dill, roughly chopped
For finishing
-
¼
cup
olive oil
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F.
- Place beets in a roasting pan with thyme, orange zest, and garlic. Season with salt and pepper, then toss with olive oil and cover with foil.
- Roast the beets for 40 minutes.
- Meanwhile, cook the pasta in boiling salted water until al dente, reserving 1 cup of pasta water before draining.
- In a blender, combine roasted beets, garlic, thyme leaves, 5 ounces of feta, orange juice, olive oil, reserved pasta water, and red wine vinegar. Blend until smooth.
- Add the pasta back to the pot and pour the beet sauce over it, tossing to coat. Warm on low if needed and adjust consistency with more pasta water.
- Plate the pasta, topping with remaining feta and fresh dill, and finish with black pepper and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
161
Total fat
12g
Total carbohydrates
4g
Total protein
8g
Sodium
652mg
Cholesterol
50mg
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