Barilla® Whole Grain Spaghetti with Roasted Romanesco, Beets & Gorgonzola Cheese
Barilla® Whole Grain Spaghetti with Roasted Romanesco, Beets & Gorgonzola Cheese
25 minutes total / Calories 321
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- Long
- Under 30 Minutes
- Weekend
- Weeknight
- Whole Grain
Made with Barilla® Whole Grain Spaghetti pasta
Ingredients
Serves 8
1 | Box Barilla® Whole Grain Spaghetti |
1 | Head Romanesco broccoli, cut into florets |
2 | Tablespoons extra virgin olive oil, divided |
To Taste | Sea salt |
1 | Teaspoon crushed red pepper |
1 | Cup prepared beets, sliced and quartered |
6 | Ounces Gorgonzola cheese |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 425°F.
Step 2
Toss romanesco florets with 1 tablespoon olive oil, salt and crushed red pepper; place on nonstick baking sheet and bake for 15 minutes or until tender and browned.
Step 3
Cook pasta according to package directions; drain, reserving ½ cup of pasta water.
Step 4
Place pasta and pasta water back in saucepan over medium heat. Add roasted romanesco and season to taste. Turn heat to low and keep pasta mixture warm.
Step 5
In separate skillet sauté beets in remaining olive oil over medium heat to warm through, approximately 1-2 minutes.
Step 6
Divide into eight bowls and top pasta mixture with beets and cheese.

Whole Grain Spaghetti
Made with one simple ingredient, whole grain durum wheat flour, Barilla® Whole Grain Spaghetti is an excellent source of fiber. This pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.
Barilla Whole Grain pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Spaghetti
- Cook time 7–8 mins
- Pack size 16 oz.
- Range Whole Grain Pasta