Whole Wheat Spaghetti With Solar Roasted Beets Recipes

WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS, BROWN BUTTER, AND POPPY SEEDS

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.

WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS,

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

BEET PASTA WITH RICOTTA

Steps:

• Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
• Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
• Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
• Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS, BROWN BUTTER AND POPPY SEEDS

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.