Pasta & Beetballs with Broccoli & Rosemary Lemon Butter

Pasta & Beetballs

with Broccoli & Rosemary Lemon Butter

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
740
FAT
33g
CARBOHYDRATES
111g
PROTEIN
35g

MAIN INGREDIENTS

  1. ¼ oz fresh rosemary
  2. 1 shallot
  3. 2 cloves garlic
  4. 1 lemon
  5. 3 tbsp gluten-free rolled oats
  6. 4 oz shredded red beets
  7. ¼ cup green peas
  8. 1 tbsp flaxseed meal
  9. ¼ cup macadamia nuts
  10. 8 oz Banza® rotini
  11. 3 tbsp vegan butter
  12. 6 oz broccoli florets
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Zester or microplane
  • Large pot
  • Food processor
  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat oven to 400°F. Place a large pot of salted water on to boil. Mince 1 tbsp of the rosemary leaves. Peel and mince the shallot. Peel and mince the garlic. Zest and halve the lemon.
2
Make the beetballs
Add the rolled oats to a food processor and pulse until coarsely ground. Add just the lemon zest, just half the garlic, shredded beets, green peas, flaxseed meal, macadamia nuts, ½ tsp salt, and a pinch of pepper. Blend well to combine. Form into 6 beetballs and place on a baking sheet. Drizzle with 1 tbsp olive oil and roll to coat. Roast until firm, about 20 to 23 minutes.
3
Cook the pasta
Add the rotini to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water and then drain the rotini.
4
Prepare the rosemary lemon butter
Place a large skillet over medium-high heat with the butter. Once the butter is hot, add the minced rosemary, minced shallot, remaining garlic, and a pinch of salt, and cook until softened, about 2 to 3 minutes. Add the pasta water and lemon juice, reduce heat to low. Cook until thickened, taste, and adjust seasoning with salt and pepper.
5
Mix it together
Add 1 inch of salted water to the large pot and return to a boil. Once boiling, add the broccoli and cook until crisp-tender, about 1 to 2 minutes and then drain. Return the Banza pasta to the large skillet along with the rosemary lemon butter, toss well to combine. Taste and season with salt and pepper.
6
Serve
Divide the pasta with rosemary lemon butter and between large plates and top with beetballs. Serve with broccoli and garnish with any remaining rosemary sprigs. Bon appétit!