Roasted Beets and Leeks Pasta Salad
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 45.81
- Health score: 6.00
- Weight Watcher points: 9.00
Summary
The recipe Roasted Beets and Leeks Pasta Salad can be made in about 45 minutes. For 80 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 326 calories, 6g of protein, and 17g of fat per serving. This recipe serves 4. It is brought to you by Foodista. A mixture of kosher salt, parsley, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. Only a few people made this recipe, and 1 would say it hit the spot. With a spoonacular score of 41%, this dish is good. Users who liked this recipe also liked Roasted Beets, Leeks and Eggplant, Arugula Pesto Pasta with Roasted Golden Beets, and Roasted Carrot Pasta with Beets: Spring in a Bowl.
Ingredients
beets3
butter1 tablespoon
garlic1 clove
kosher salt4 servings
leek1
olive oil0.25 cup
parsley2 tablespoons
rosemary2 teaspoons
rainbow rotini pasta2.5 cups
Instructions
Step 1
Toss beet slices in 1 tablespoon olive oil and rosemary.
Step 2
Sprinkle with a bit of salt.
Step 3
Bake in a preheated 400 degree oven for 15-18 minutes.As beets cook, drop butter and remaining olive oil in a wide pan on the stove.
Step 4
Add leeks. Cover and allow to cook until they soften and begin to brown, approximately 20 minutes. Stir occasionally to keep from sticking.Meanwhile, start a pot of salted water boiling on the stove. Drop in pasta and cook according to packages directions.
Step 5
Drain and set aside.Once beets, leeks and pasta are done, mix to combine.
Step 6
Add remaining rosemary, garlic and parsley and toss well Salt to taste.
Categories
Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre