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WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,
WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,

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Drink water, not other beverages. Soda and coffee, when consumed in moderation, aren’t that bad. Using them for your only source of hydration, however, is dumb. Having water instead of other kinds of drinks is a good way to aid your body in its health and hydration. This also helps you decrease your caloric intake by hundreds of points without needing to buy and eat disgusting diet foods. Water is often the key to successful weight loss and healthfulness.

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We hope you got insight from reading it, now let’s go back to wheat spaghetti in beetroot pesto, feta cheese salad, recipe. To cook wheat spaghetti in beetroot pesto, feta cheese salad, you need 23 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to prepare WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,:
  1. Provide Wheat Spaghetti In Beetroot Pesto
  2. Take 1 cup boiled wheat spaghetti
  3. You need 2 medium sized beetroots
  4. Prepare 1/3 cup pine nuts
  5. Take 4 cloves garlic
  6. Get 4 tbsp fresh parsley
  7. Take 1 tbsp lemon juice
  8. Use 2 tbsp olive oil
  9. You need to taste Salt
  10. Provide Stir-Fry Zucchini
  11. Take 2 Whole Zucchini cut into 1/4 inch rounds
  12. Prepare 1 tsp Olive Oil
  13. Provide Pinch pepper
  14. You need to taste Salt
  15. Use Feta Cheese Salad
  16. Get 1/4 cup each red and yellow bell peppers cut into bite size
  17. Prepare 100 gms feta cheese
  18. Take 1 cucumber diced
  19. Provide 1 tsp oregano
  20. Get 1/4 tsp black pepper
  21. Take 1 tsp white vinegar
  22. Use to taste Salt
  23. Prepare As needed parsley for garnish
Steps to make WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,:
  1. FOR Wheat Spaghetti In Beetroot Pesto
  2. Boil beetroot in salt + (a teaspoon of) turmeric water in a pressure cooker for about 15 minutes.
  3. Then peel the skin of boiled beetroot and chop it roughly.
  4. Toss them into a blender.
  5. Add pine nuts, chopped garlic, fresh parsley, salt, lemon juice and olive oil and blend it into a smooth paste.
  6. Transfer this pesto sauce into a non stick pan, add spaghetti, salt and toss it on a medium flame.
  7. Serve hot.
  8. FOR Stir-Fry Zucchini
  9. Heat a non-stick pan. Drizzle half tsp olive oil and spread the cut zucchini separately.
  10. Flip one by one till they become brown on both sides.
  11. Add half tsp olive oil all over.
  12. Add pepper and salt.
  13. Toss lightly.
  14. Serve hot
  15. FOR Feta Cheese Salad
  16. Put the cut vegetables in a bowl.
  17. Add crumbled feta cheese
  18. Add oregano, pepper, salt and white vinegar.
  19. Toss well.
  20. Garnish with parsley and serve.

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