400 g of long pasta type spaghetti
1 large beetroot, cut into strips
1/2 cup (chopped) olive oil
4 cloves of garlic, minced
Salt and black pepper to taste
1 cup (chopped) mozzarella cheese, cut into cubes
2 tablespoons of chopped fresh parsley
400 g of long pasta type spaghetti
1 large beetroot, cut into strips
1/2 cup (chopped) olive oil
4 cloves of garlic, minced
Salt and black pepper to taste
1 cup (chopped) mozzarella cheese, cut into cubes
2 tablespoons of chopped fresh parsley
1
Cook the spaghetti al dente
2
Remove from heat and add the beetroot to the still-warm pasta
3
Mix quickly and drain excess liquid
4
In a pan, heat the olive oil and sauté the garlic
5
Mix in the cooked spaghetti and beetroot
6
Season with salt, black pepper, and chopped parsley
7
Fold in the mozzarella cheese cubes
8
Transfer to a serving dish and serve.
