Espaguete de Beterraba

Espaguete de Beterraba is a vibrant and nutritious gluten-free Brazilian pasta dish that combines the earthiness of beets with a delightful garlic-infused sauce. This colorful meal is not only visually appealing but also packed with flavor and health benefits.

Ingredients

• Beetroot - 200 grams
• Gluten-free pasta (such as rice or corn pasta) - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh basil - 10 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Peel and cut the beetroot into small cubes. Boil them in salted water for about 15 minutes until tender. Drain and let cool slightly.
2. In a pot of salted water, cook the gluten-free pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Add the cooked beetroot to the pan and stir well to combine with the garlic. Cook for another 2-3 minutes.
5. Add the drained pasta and chopped basil to the pan. Toss everything together, adding a bit of reserved pasta water if needed to create a light sauce. Season with salt and black pepper to taste.
6. Serve the pasta hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly from beetroot, which may help reduce blood pressure.
• High in fiber, promoting digestive health and aiding in weight management.

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