Golden Beet Pasta with Grilled Asparagus, Lentils, and Roasted Garlic-Parmesan
Try this Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan recipe.
Try this Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan recipe.
- salt and pepper
- salt and pepper to taste
- 1 cup water
- 2 teaspoons extra virgin olive oil
- 1 head of garlic
- 3 tablespoons extra virgin olive oil
- for the rest:
- 1 tablespoon freshly grated parmesan cheese
- for the lentils:
- for the garlic dressing:
- extra virgin olive oil to drizzle (use about 1/2 teaspoon)
- 1/2 tablespoons red wine vinegar
- 1/2 cup lentils of choice
- 5 oz asparagus ends trimmed
- 2 medium golden beets peeled, blade d, noodles trimmed
- Carbohydrate 15.9872844565897 g
- Cholesterol 5.49999999535057 mg
- Fat 25.7169249897644 g
- Fiber 4.59199992179871 g
- Protein 5.04414999796799 g
- Saturated Fat 4.3911844978813 g
- Serving Size 1 1 recipe (579g)
- Sodium 381.093067571164 mg
- Sugar 11.395284534791 g
- Trans Fat 0.834144499670717 g
- Calories 308 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Peel the garlic to remove all the papery outer layers, leaving intact only the single layer around the individual cloves.
- Cut about ½ inch of the top of the head, exposing the individual cloves.
- Place on a baking tray or a muffin tin and drizzle with olive oil.
- Cover the top of the garlic with aluminum foil and bake for 35-40 minutes or until garlic is soft and easily pierced with a fork.
- Remove the garlic from the oven and let cool until cool enough to handle.
- Peel away the papery skin and place 6 of the cloves in a food processor along with the olive oil, parmesan, red wine vinegar and season with salt and pepper and pulse until no large chunks of garlic remain.
- Set aside.
- While the garlic is cooking, cook the lentils.
- Rinse the lentils under cold water.
- Place the lentils in a medium saucepan along with the water and bring to a rapid simmer.
- Once simmering, reduce to a low simmer and cook 20-30 minutes, adding water if needed (always keep lentils “barely covered.†)
- Lentils are cooked once they are tender but not mushy.
- Set aside.
- While lentils and garlic cook, place a large grill pan over medium-high heat.
- Add the asparagus to a bowl with the olive oil, season with salt and pepper and toss to combine.
- Once the pain is heated, add in the asparagus and season with salt and pepper.
- Cook for 3 minutes, flip over and cook another 3-5 minutes or until asparagus is grilled and fork-tender.
- Set aside and add in the beet noodles.
- Cook the beet noodles for 7-10 minutes, tossing occasionally, or until wilted and al dente.
- Divide the beet noodles into bowls and top with asparagus and lentils.
- Drizzle each with roasted garlic dressing.
Earthy, sweet ribbons of spiralized golden beet hold a firm al dente bite that contrasts sharply with the creamy emulsification of roasted garlic and parmesan dressing. Relying on fresh beets rather than commercially jarred alternatives ensures the noodles retain structural integrity during cooking, preventing the soggy textures that plague preserved vegetables. Roasting an entire head of garlic at 400 degrees Fahrenheit caramelizes the natural sugars inside the cloves, transforming pungent allicin compounds into a mild, spreadable paste. Rinsing dry lentils thoroughly before simmering eliminates surface starches that can cause foaming, while maintaining a water level that barely covers the legumes guarantees they soften evenly without bursting their seed coats. Grilling asparagus over medium-high heat for approximately six minutes develops charred exterior notes without sacrificing the vegetable's interior crunch. Pairing this dish with a crisp green salad dressed in a sharp vinaigrette cuts through the rich fat content of the olive oil and parmesan emulsion, balancing the overall plate.
