5.0 from 6 votes
Spaghetti with Beets (Spaghetti Del Padrino)
Spaghetti with Beets (Spaghetti Del Padrino) is a delicious take on pasta. The beets add a subtle earthy flavor and a vibrant color to the pasta, making it a wonderful choice for family dinners, potlucks, and entertaining guests.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 737 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- ½ lb Spaghetti
- ¼ c olive oil
- 4 cloves garlic crushed
- ¼ c panko breadcrumbs
- 4 anchovy fillets
- 1 medium beet julienned or thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 c spinach
- 2 tablespoon capers
- 2 tablespoon parsley
Instructions
- Cook spaghetti according to the package instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a medium skillet and over medium heat. Add 1 clove of garlic and breadcrumbs. Toast, stirring continuously for about 1-2 minutes until the breadcrumbs turn golden brown. Promptly remove from the heat and transfer the breadcrumbs into a small bowl.
- Wipe the skillet clean and the remaining 3 tablespoons of olive oil, remaining 3 cloves of garlic, anchovies, and beets. Add salt and pepper. Cook on medium-low heat, stirring occasionally for about 5 minutes until the beets soften.
- Add capers and spinach and stir until the spinach wilts, for another 1-2 minutes. Adjust the seasoning.
- Drain pasta, reserving 1 cup of pasta cooking water. Add spaghetti to beets and mix to combine.
- Divide the spaghetti between two bowls. Garnish with parsley and serve.
Cup of Yum
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
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- Always cook your spaghetti just until al dente. This means it's still slightly firm when you bite into it. It will continue to cook a little more when you mix it with the other ingredients.
- Toasting your panko breadcrumbs with garlic and olive oil adds a delicious, crunchy texture to your dish. Be sure to keep an eye on them as they can burn quickly.
- Don't be afraid of using anchovy fillets. They add a deep, savory flavor to the dish without making it fishy. They will melt into the oil and combine with the other ingredients.
- Julienneding or thinly slicing your beets will help them cook faster and also blend well with the spaghetti.
- Reserving 1 cup of pasta cooking water is a common practice in Italian cooking. It's starchy and can help thicken your sauce and make it stick to the spaghetti better.
- This dish is best served immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet and add a little bit of water to loosen up the sauce.
Nutrition Information
Calories
737kcal
(37%)
Carbohydrates
98g
(33%)
Protein
20g
(40%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Cholesterol
5mg
(2%)
Sodium
642mg
(27%)
Potassium
652mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
3181IU
(64%)
Vitamin C
18mg
(20%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 737
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 98g | 33% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 5mg | 2% |
| Sodium | 642mg | 27% |
| Potassium | 652mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3181IU | 64% |
| Vitamin C | 18mg | 20% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.