Barilla® Whole Grain Spaghetti

with Roasted Romanesco, Beets & Gorgonzola Cheese



Ingredients for 8 people

  • 1 box Barilla® Whole Grain Spaghetti
  • 1 head Romanesco broccoli, cut into florets
  • 2 tablespoons extra virgin olive oil, divided
  • Sea salt to taste
  • 1 teaspoon crushed red pepper
  • 1 cup prepared beets, sliced and quartered
  • 6 ounces Gorgonzola cheese


  1. 1
    Preheat oven to 425°F.
  2. 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.
  3. 3
    Cook pasta according to package directions; drain, reserving ½ cup of pasta water.
  4. 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.
  5. 5
    In separate skillet sauté beets in remaining olive oil over medium heat to warm through, approximately 1-2 minutes.
  6. 6
    Divide into eight bowls and top pasta mixture with beets and cheese.

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