Roasted Beet Pasta with Dill and Lemon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets blended into a creamy pasta sauce with lemon, dill, heavy cream, and topped with walnuts and feta. It's a sophisticated vegetarian pasta with earthy beets and bright citrus flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon olive oil
- 1/2 pound red beets
- 8 ounces whole wheat fettuccine pasta (store bought or homemade)
- 1/4 cup heavy cream
- 3 tablespoons lemon juice
- 1/4 cup pasta water
- 2 tablespoons fresh dill, plus extra for topping
- 1/4 teaspoon salt
- Toasted walnuts, for topping
- Feta, for topping
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 582mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 159mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.