Saturday is farmer's market day for me and I look forward to it all week. There are so many around the city but I'm blessed to have one just 3 blocks away. I've done cooking demonstrations there and gotten to know the growers and their specialties. I usually buy more than I need but then have the pleasure of coming up with recipes for my bounty.
For me, the key to eating a healthy portion of pasta is to mix it with a lot of vegetables so I can enjoy a bowl of my favorite Barilla Thick Spaghetti guilt free. And as an added bonus, the beet balls can be made in bigger batches and frozen which makes this a healthy and fast dinner. Enjoy!
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Ingredients (4 Servings)
- 1/2 lb. Barilla Thick Spaghetti
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Clove garlic, peeled and minced
- 2 Zucchini, julienned
- 2 Carrots, julienned
- Shaved Parmesan (optional)
- Beet Balls:
- 1 Red beet, peeled
- 1/2 Cup chickpeas
- 1/2 Cup walnuts
- 2 Tablespoons tahini sauce
- 2 Scallions
- 1/4 Teaspoon garlic powder
- 1/2 Teaspoon cumin
- Salt and pepper to taste
Preheat the oven to 375 degrees.
Add the beet, chickpeas, walnuts, tahini sauce, scallions, garlic powder and cumin to a food processor and puree until thoroughly combined. Season to taste. Form 1 oz. balls (I used a scoop) and place on a baking sheet lined with parchment paper. Bake for 30 minutes.
Cook the pasta in salted boiling water according to package directions.
While it's cooking, heat the olive oil and butter in a large saute pan. Add the garlic and cook for 30 seconds, being careful not to burn it. Add the julienned carrots and zucchini and toss together, cooking for an additional minute. Add the cooked drained pasta and toss to combine. Serve with the beet balls and some shaved Parmesan cheese if desired.
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This recipe was sponsored by Barilla. thank you for supporting the products I love and use in my kitchen.