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Ingredients
  • 1 pound pasta
  • 2 Tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced. Can sub 1 teaspoon garlic power.
  • 6 to 8 ounces cooked and peeled beet, depending on your taste. Roasted recommended to achieve vibrant color, but any method will work.
  • 1 cup cottage cheese, I used reduced fat
  • ⅔ cup grated Parmesan cheese, plus extra for serving
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Finely chopped parsley, optional garnish
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