- 340 grams (12 ounces) pasta
- 200 grams of roasted and chopped large beetroot
- 60 grams (1/4 cup) Greek yogurt
- 30 grams (1/4 cup) crumbled feta cheese
- 30 grams (2 tablespoons) Zejd extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Recipe uses this product
Extra Virgin Olive Oil
Whisk up a little romance in the kitchen this Valentine’s! Crafted with love, and enriched with the goodness of Zejd Extra Virgin Olive Oil, this colorful, simple and elegant Olive Oil Pink Pasta, brings a fragrant touch Valentine’s meal, as special as the one you share it with.
INSTRUCTIONS
- 340 grams (12 ounces) pasta
- 200 grams of roasted and chopped large beetroot
- 60 grams (1/4 cup) Greek yogurt
- 30 grams (1/4 cup) crumbled feta cheese
- 30 grams (2 tablespoons) Zejd extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. Boil a large pot of salted water. Cook the spaghetti until al dente, following package instructions.
Reserve 1 cup of pasta water, drain, and return the pasta to the pot, then cover it.
2. In a small blender, combine the beetroot, Greek yogurt, feta cheese, extra virgin olive oil, garlic
powder, salt, and black pepper. Blend until smooth and creamy, approximately 1 minute.
3. Pour the sauce over the cooked pasta and toss to combine. Adjust the consistency by adding
pasta water as needed. Serve immediately.
Recipe uses
this product
Extra Virgin Olive Oil
