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Julianna.Marie
Spaghetti with beet and ricotta and pear from the oven
Pasta with ricotta, hand pears, rosemary, boiled beets, garlic and arugula.
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Ingredients
Directions
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Preheat the oven to 220 ° C. Put the ricotta on a baking sheet covered with parchment paper.
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Wash the pear and cut into 6 parts unpeeled. Remove the bell house and place the pear slices around the ricotta. Remove the needles from the rosemary.
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Sprinkle the pear and ricotta with the rosemary and some pepper. Sprinkle with the oil and bake in the middle of the oven for about 25 minutes until golden brown.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package. Cut the beets into cubes. Slice the garlic.
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Heat the rest of the oil in a frying pan and fry the garlic for 1 min on medium heat. Add the beetroot and fry for 3 minutes.
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Drain the spaghetti and let it drain well. Mix the beetroot with the rocket.
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Season with pepper and spread over the plates. Crumble the ricotta on top and put 3 parts of pear on each plate.
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Nutrition
550Calories
Sodium7% DV160mg
Fat34% DV22g
Protein32% DV16g
Carbs22% DV66g
Fiber44% DV11g
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