Beetroot Spaghetti - 215 Calories in 1 cup of Beetroot Spaghetti

Cuisine Style: Indo-Italian | Cooking Time: 15 minutes | To Serve: 2 | Type: Breakfast or Dinner

I was a put up in a challenge circumstances when many of my friends asked "Can you suggest good recipe for the weekend breakfast other than noodles, pasta, Masala Macroni?" I prepared Spaghetti and I feast them with surprise. I tried Spaghetti with variant by adding beetroot which brought color to the dish, yes obviously healthy too. :)

Beetroot Spaghetti can be made in couple of ways. The first method adding fresh beetroot juice while making the spaghetti dough. The second one is cooking the dried Spaghetti in a beetroot juice.

Ingredients

• Beetroot - 2
• Cheese - 2 tbsp [ Grated ]
• Dried basil - 1 tbsp
• Onion - 1 [ Chopped ]
• Garlic - 1 tbsp [ Grated ]
• Green chilli - 1 [ Chopped ]
• Coriander leaves - 2 tbsp [ Chopped ]
• Pepper powder - 1/2 tbsp [ Freshly ground ]
• Lemon juice - 1 tbsp
• Mixed herbs - 2 tbsp
• Parsley - 2 leaves
• Red chilli flakes - 1 tbsp
• Oil - 2 tbsp
• Salt to taste

Preparation

• Cook the Spaghetti in a beetroot* juice. (* Peel off beetroot, boil & grate, put it in a blender with salt and dried basils and grind to nice paste with water then extract the beetroot juice)
• In a pan heat the oil add onion sauté well
• Once onion turns light brown add mixed herbs, garlic, green chilli & red chilli flakes sauté gently
• Add cooked Spaghetti then mix chopped coriander leaves, pepper powder and lemon juice and mix gently
• Serve hot with grated cheese and parsley.

Note

• For rich flavor add garam masala, 1 tbsp of curd and pinch of sugar
  

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