Beet Pesto Pasta

Name: Beet Pesto Pasta
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 beets, peeled and cut into ½-inch cubes; 1 zucchini squash, cut into ¼-inch x 2-inch spears; 1 summer squash, cut into ¼-inch x 2-inch spears; 2 large garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon red pepper flakes; ¼ teaspoon freshly ground black pepper; 1 pound linguini; ½ cup pine nuts; ½ cup grated Parmesan cheese; ¼ cup extra-virgin olive oil; ¼ cup fresh basil; 3 large garlic cloves; 2 tablespoons lemon juice

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Yes, beet pesto is totally a thing and it's not only gorgeous to look at, this recipe is totally delicious. You basically make pesto the way you normally would (basil, pine nuts, garlic, parmesan) then blitz it with roasted beets to toss with linguini. While the beets roast, add some summer squash to the pan for your vegetable side. The result is a vegetarian pasta main that is the most amazing fuschia color. If you twirl the strands just right into bundles, they look like pink flowers. This is one of those dishes you'd want to stare at all night long if you weren't dying to eat it.

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Directions

Mealthy Tip

Gluten free? Serve the beet pesto over your favorite gluten-free pasta. You could also serve the beet pesto as a dip to have with crackers or toasted baguette slices. It's also terrific as a spread on sandwiches with chicken or grilled vegetables.

Nutrition Facts

Per Serving: 569 calories; 37g fat; 48.6g carbohydrates; 15g protein; 11mg cholesterol; 781mg sodium.

Full nutrition

Amount Per Serving
Calories 569		Calories from Fat 333
% Daily Value*
Total Fat 37g		57%
	Saturated Fat 6g	29%
	Trans Fat 0.1g
	Polyunsaturated Fat 8.7g
	Monounsaturated Fat 19.0g
Cholesterol 11mg		4%
Sodium 781mg		33%
Total Carbohydrate 48.6g		16%
	Dietary Fiber 5g	21%
	Sugars 6.6g
Protein 15g

Vitamin A 24%		Vitamin C 26%
Calcium 13%		Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Fusion American Italian Oven Zucchini Stovetop Beets Summer Squash Pasta Linguine Squash Fall Noodles Vegetarian Vegan No Meat Frying Pan

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Tarragon Boi says:

I HATE beets, so I was really wary when I tried this dish. The beets are really mild in the pesto though, so it didn't bother me at all. It came out so pretty that it's totally worth making, even for beet-haters like me.

Steve Failows says:

cheesy and garlic-y music to my ears! using the beets in the pesto was a fun way to spice up a classic and plate something that looks special. The zucchini squash side was also tasty, quick and easy.

ThisDude LovesFood says:

Who would of thought beet pesto pasta would turn out to be amazing! I just couldn't resist making the dish even though I'm not a fan of beets. Definitely would make more in the future. Also what caught my eye was color of the pasta, which was pretty cool.

Alexis Pearson says:

To make this recipe vegan, I did nutritional yeast flakes instead of grated parmesan. Toasting the pine nuts also made a huge difference, I don't know why I had not tried that before!

Melissa Hunter says:

Beet pesto pasta is my new favorite! I actually doubled this batch and used it on a vegan pizza. It was amazing