Filter
Reset
Sort ByRelevance
TA9I
Tagliatelle with beetroot and ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the tagliatelle al dente. Heat 3 tablespoons of olive oil and fry the garlic and onion for 3-4 minutes. Fry the beetroot for 2-3 minutes.
-
Put the rosemary, half of the ricotta, tagliatelle and rocket through it. Warm through and with the rest of the ricotta. Drizzle the pasta with the rest of the olive oil and serve immediately.
-
20 minMain dishpenne, zucchini, yellow bell pepper, roasted pine nuts, dried rosemary, fresh basil, egg, grated cheese, milk, olive oil, garlic, Red onion, pepper, salt, puff pastry, Cherry tomato, vine tomato, capers, Red onion, pine nuts, chive sprouts, fresh parsley, olive oil, garlic, juice of the lemon (s), salt,pasta cake with tomato salad -
40 minMain dishcrumbly potatoes, warm milk, butter, liquid baking product, onion, Apple, curry powder, sauerkraut, mature cheese, bacon,sauerkraut gratin with crispy bacon -
35 minMain dishfresh haricots verts, traditional olive oil, pump oils, artichoke heart in tin, white cheese cubes in herbal oil, unsalted cashew nuts, White wine vinegar, French mustard, walnut oil, mixed fries,meal salad with baked potatoes, cashew nuts and white cheese -
30 minMain dishsunflower oil, onion, risotto rice, winter carrot, lemon, massa herbs, chicken bouillon, mackerel fillet, Eggs, fresh parsley,kedgeree
Nutrition
540Calories
Sodium0% DV0.5g
Fat34% DV22g
Protein34% DV17g
Carbs22% DV65g
Fiber28% DV7g
Loved it