Teresa's Recipes
Linguine with Beets and Goat Cheese
Indulge in the vibrant hues and rich flavors of this exquisite pasta dish that harmoniously combines earthy roasted beets with creamy goat cheese and fragrant fresh basil. This dish not only delights the palate but also serves as a stunning centerpiece on any dining table. Rooted in Italian tradition, pasta with vegetables embodies the essence of seasonal cooking, making it a perfect choice for both special occasions and cozy dinners at home. The beet's natural sweetness pairs beautifully with the tangy goat cheese, creating a dish that's both comforting and sophisticated.
Ingredients
- 12 ounces Linguine
- 2 medium, peeled and diced Beets
- 2 cloves, minced Garlic
- 3 tablespoons Olive oil
- 4 ounces, crumbled Goat cheese
- 1/2 cup, chopped (plus extra for garnish) Fresh basil
- to taste Salt
- to taste Freshly ground black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 18g
- Carbs: 50g
- Protein: 12g
- Sodium: 250mg
- Sugar: 6g
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced beets and sauté for about 15 minutes, or until they are tender and slightly caramelized.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the cooked linguine to the skillet with the beet mixture. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- Remove from heat and gently fold in the crumbled goat cheese and chopped basil, stirring until the cheese slightly melts and coats the pasta.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional fresh basil and goat cheese as desired.
Tips
- For added depth of flavor, consider roasting the beets instead of sautéing them. Wrap the beets in foil and roast at 400°F (200°C) for about 45-60 minutes until tender.
- This dish pairs beautifully with a light arugula salad dressed with lemon vinaigrette to balance the richness of the cheese.