Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Beetroot, diced small | 300 g | Sweet · Heating |
 Fresh dill | 22 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water to a boil, add part of the rock salt, and cook the dry whole-wheat pasta until tender but intact.
- Reserve a little cooking water, drain the pasta, and keep it warm.
- Warm the olive oil and cook the diced small beetroot with oregano until fully tender.
- Fold in the pasta and fresh dill, adding reserved water only as needed for a light sauce.
- Adjust the remaining rock salt and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original continental lacto-vegetarian pasta adaptation)
Whole-Wheat Beet Dill Pasta uses a vegetable-forward sauce and a moderate pasta portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Whole-Wheat Beet Dill Pasta
| Nutrient | Per 100g | Per Serving (1 serving (463g)) |
|---|---|---|
| Energy (Calories) | 75 kcal | 349 kcal |
| Protein | 2.6 g | 11.9 g |
| Total Carbohydrates | 13.6 g | 63.1 g |
| Dietary Fiber | 2.0 g | 9.4 g |
| Total Sugars | 1.5 g | 7.2 g |
| Total Fat | 1.7 g | 7.9 g |
| Calcium | 14.4 mg | 66.5 mg |
| Iron | 0.86 mg | 3.99 mg |
| Magnesium | 26.2 mg | 121.3 mg |
| Phosphorus | 63.1 mg | 292.0 mg |
| Potassium | 134 mg | 619 mg |
| Sodium | 122 mg | 563 mg |
| Zinc | 0.56 mg | 2.59 mg |
| Copper | 0.10 mg | 0.47 mg |
| Manganese | 0.56 mg | 2.59 mg |
| Selenium | 12.7 µg | 58.8 µg |
| Vitamin C | 1.8 mg | 8.4 mg |
| Vitamin A (RAE) | 5.0 µg | 23.4 µg |
| Vitamin E | 1.03 mg | 4.75 mg |
| Vitamin K | 2.0 µg | 9.2 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.33 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.21 mg |
| Niacin (Vitamin B3) | 1.49 mg | 6.89 mg |
| Vitamin B6 | 0.06 mg | 0.28 mg |
| Folate (DFE) | 31.0 µg | 143.5 µg |
| Choline | 1.0 mg | 4.8 mg |
