Farmer's Market Spaghetti with Beet Balls

Saturday is farmer's market day for me and I look forward to it all week. There are so many around the city but I'm blessed to have one just 3 blocks away. I've done cooking demonstrations there and gotten to know the growers and their specialties. I usually buy more than I need but then have the pleasure of coming up with recipes for my bounty.

My last haul included carrots, zucchini and beets and they all seemed to beg for a pasta dish. Just veggies or should I add meatballs? Actually, I added beet balls. A few months ago I was watching a show that mentioned them but no recipe was given and I couldn't find one on the web. So, I just made one up and I've loved it ever since. They're really a beet version of falafel but with a few extra fun ingredients. Trust me, you won't miss the meat with these. And pasta is versatile enough to get creative with the classic spaghetti and meatballs recipe.

For me, the key to eating a healthy portion of pasta is to mix it with a lot of vegetables so I can enjoy a bowl of my favorite Barilla Thick Spaghetti guilt free. And as an added bonus, the beet balls can be made in bigger batches and frozen which makes this a healthy and fast dinner. Enjoy!

by Hungry Couple

Prep Time: 25 Minutes

Cook Time: 30 Minutes

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Ingredients (4 Servings)

• Pasta:
• 1/2 lb. Barilla Thick Spaghetti
• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 Clove garlic, peeled and minced
• 2 Zucchini, julienned
• 2 Carrots, julienned
• Shaved Parmesan (optional)
• 
  
• Beet Balls:
• 1 Red beet, peeled
• 1/2 Cup chickpeas
• 1/2 Cup walnuts
• 2 Tablespoons tahini sauce
• 2 Scallions
• 1/4 Teaspoon garlic powder
• 1/2 Teaspoon cumin
• Salt and pepper to taste

Instructions

Preheat the oven to 375 degrees.

Add the beet, chickpeas, walnuts, tahini sauce, scallions, garlic powder and cumin to a food processor and puree until thoroughly combined. Season to taste. Form 1 oz. balls (I used a scoop) and place on a baking sheet lined with parchment paper. Bake for 30 minutes.

Cook the pasta in salted boiling water according to package directions.

While it's cooking, heat the olive oil and butter in a large saute pan. Add the garlic and cook for 30 seconds, being careful not to burn it. Add the julienned carrots and zucchini and toss together, cooking for an additional minute. Add the cooked drained pasta and toss to combine. Serve with the beet balls and some shaved Parmesan cheese if desired.

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This recipe was sponsored by Barilla. thank you for supporting the products I love and use in my kitchen.