I associate pasta with fall and winter – it’s warm and comforting, it fills you up, and pasta sauce is a great place to put a ton of seasonal veggies. I try to lighten it up when spring time rolls around, because the pasta cravings never actually go away. I roasted the asparagus and beets before putting this dish together – I did them in a big batch and used them all week. The slightly bitter flavor of the asparagus compliments the sweetness of the roasted beets in this dish, as does the tang of the swiss cheese. The best part of this roasted asparagus and beet spaghetti? It’s purple!
This recipe serves two people quite comfortably.
Ingredients:
1/2 package spaghetti noodles (I’m a whole wheat die hard, but whatever works!)
2 tbsp. butter
1 large beet, roasted and cut into bite sized pieces
1/2 bunch of asparagus
3/4 cup of shredded parmesan
3/4 cup of shredded Emmentaler cheese
juice from 1 lemon
1 tsp. caraway
Directions:
Cook pasta according to package directions. Be sure to reserve some of the pasta water for the sauce.
Meanwhile, use a large pan to melt the butter over medium high heat
Whisk in both type of cheeses, keep stirring until completely melted
Stir in lemon juice
Add a pinch of salt and freshly ground pepper, stir in the caraway seed
Stir in reserved pasta water, a tablespoon at a time until the sauce is the desired thickness
Reduce heat to low, stir in the roasted veggies
Toss with cooked spaghetti, top with extra parmesan and enjoy!