400g of long-type spaghetti dough
1 large beet cut into strips
1/2 cup (chopped) of olive oil
4 cloves of garlic, minced
Salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 cup (cubed) of mozzarella cheese
400g of long-type spaghetti dough
1 large beet cut into strips
1/2 cup (chopped) of olive oil
4 cloves of garlic, minced
Salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 cup (cubed) of mozzarella cheese
Cook the spaghetti 'al dente'
Remove from heat and add the beet strips to the still-warm pasta
Stir quickly and drain immediately after
In a pan, heat the olive oil and sauté the garlic
Combine the cooked spaghetti, beets, and mozzarella cheese
Season with salt, black pepper, and parsley
Mix well and serve
