Roasted Beet Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with a creamy roasted beet and goat cheese sauce enriched with garlic and onion. Pistachios and fresh dill add crunch and brightness to this earthy, elegant pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium/large beets (ends cut off and cut into fourths)
- 1 head garlic
- ¼ large white onion
- 1.5 tablespoons olive oil (separated)
- 16 oz. bucatini pasta
- 1 cup starchy pasta water
- 4 oz. plain goat cheese (separated)
- 2 teaspoons kosher salt (separated)
- ½ cup roasted and salted pistachios
- 2 tablespoons fresh chopped dill
- 1 tablespoon lemon zest
- ½ teaspoon flaky sea salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1416mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 357mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.