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Wholemeal spaghetti with beetroot, pear and ricotta from the oven
Vegetarian pasta with fresh ricotta, pears, beets and arugula
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Pour the ricotta from the trays onto a griddle covered with parchment paper.
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Wash the pears and cut them into 6 parts each. Leave the peel on. Remove the bell house and place the pear slices around the ricotta.
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Sprinkle with rosemary, pepper and salt. Sprinkle with the oil. Fry the ricotta and pear in the middle of the oven in about 25 minutes until golden brown.
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Meanwhile, cut the beetroot into cubes. Slice the garlic.
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Bring a pan of water with a little salt to the boil and cook the spaghetti in 10 min. Until al dente.
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Heat the rest of the oil 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 over a colander and let it drain well. Mix the spaghetti and rocket through the beetroot. Season with pepper and salt. Divide into 4 plates.
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Remove the baking sheet from the oven and halve the ricotta. Crumble one half over each plate and put 3 parts of pear on top and serve immediately. Serve the pine kernels separately.
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Nutrition
735Calories
Sodium16% DV390mg
Fat55% DV36g
Protein50% DV25g
Carbs24% DV73g
Fiber44% DV11g
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