WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD, This pesto spaghetti dish is made with spinach for a unique spin on a classic. Take tomatoes, beetroots, garlic in a blender and puree. Chop the beetroot into large chunks and place in a salad bowl.

Ingredients of WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,

  1. Prepare of Wheat Spaghetti In Beetroot Pesto.
  2. It's 1 cup of boiled wheat spaghetti.
  3. You need 2 of medium sized beetroots.
  4. You need 1/3 cup of pine nuts.
  5. It's 4 cloves of garlic.
  6. You need 4 tbsp of fresh parsley.
  7. It's 1 tbsp of lemon juice.
  8. It's 2 tbsp of olive oil.
  9. Prepare to taste of Salt.
  10. You need of Stir-Fry Zucchini.
  11. Prepare 2 of Whole Zucchini cut into 1/4 inch rounds.
  12. You need 1 tsp of Olive Oil.
  13. You need Pinch of pepper.
  14. It's to taste of Salt.
  15. You need of Feta Cheese Salad.
  16. It's 1/4 cup of each red and yellow bell peppers cut into bite size.
  17. Prepare 100 gms of feta cheese.
  18. You need 1 of cucumber diced.
  19. You need 1 tsp of oregano.
  20. Prepare 1/4 tsp of black pepper.
  21. You need 1 tsp of white vinegar.
  22. Prepare to taste of Salt.
  23. You need As needed of parsley for garnish.

WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD, step by step

  1. FOR Wheat Spaghetti In Beetroot Pesto.
  2. Boil beetroot in salt + (a teaspoon of) turmeric water in a pressure cooker for about 15 minutes..
  3. Then peel the skin of boiled beetroot and chop it roughly..
  4. Toss them into a blender..
  5. Add pine nuts, chopped garlic, fresh parsley, salt, lemon juice and olive oil and blend it into a smooth paste..
  6. Transfer this pesto sauce into a non stick pan, add spaghetti, salt and toss it on a medium flame..
  7. Serve hot..
  8. FOR Stir-Fry Zucchini.
  9. Heat a non-stick pan. Drizzle half tsp olive oil and spread the cut zucchini separately..
  10. Flip one by one till they become brown on both sides..
  11. Add half tsp olive oil all over..
  12. Add pepper and salt..
  13. Toss lightly..
  14. Serve hot.
  15. FOR Feta Cheese Salad.
  16. Put the cut vegetables in a bowl..
  17. Add crumbled feta cheese.
  18. Add oregano, pepper, salt and white vinegar..
  19. Toss well..
  20. Garnish with parsley and serve..

Drain well, press out any excess water and tip into a bowl. Place the pepper in a bowl and let sit, uncovered, until cool enough to handle. Cook the pasta following the instructions on the packet. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Chop the dill and add to the cheese, then drizzle over the lemon juice and mix.

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