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Steamed Beet Pasta with Garlic Bread
Steamed Beet Pasta with Garlic Bread (Photo: Karina Arnold)
Karina Arnold made this light, Italian-inspired lunch using leftover steamed vegetables and fresh ciabatta.
For Beet Pasta:
1-2 cups spiralized beets (Karina bought a package pre-spiralized at HEB; look for it in the produce section)
8 spears asparagus, washed and cut into 2-inch pieces
½ cups mixed greens
½ cucumber sliced
1 oz. raisins
2 Tbsp. Balsamic vinaigrette
Hemp seeds or chia seeds to garnish
Salt and pepper to taste
For Garlic Bread:
¼ loaf of Italian Ciabatta (Karina purchased a loaf at HEB)
2 garlic cloves, minced
1 Tbsp. olive oil
Basil and salt to garnish
Optional: Marinara sauce to dip
For Garlic Bread:
Slice in half and drizzle with olive oil and garlic. Then, toast until crispy.
For Beet Pasta:
While the bread is toasting, wrap beets and asparagus in a damp paper towel. Microwave for 1-1:30 minutes. Unwrap from paper towel and mix with greens, cucumber, raisins and seeds. Season and drizzle with dressing.
When bread is done, garnish with basil and a pinch of pepper. Optional: dip bread in marinara and enjoy!
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