Beet Pasta Recipe
This Beet Pasta Recipe is perfect for spring! Made with fresh beet pasta, lemon juice, a touch of olive oil, arugula, goat cheese, and toasted pine nuts, this pasta is easy, fresh, and delicious!
Servings: 6 people
- 1 pound beet fusilli *
- 1/4 cup olive oil
- 1/2 cup fresh lemon juice
- 1 cup baby arugula
- 1 tablespoon lemon zest
- 1/2 cup crumbled goat cheese
- salt and black pepper to taste
- 1/3 cup pine nuts toasted**
Cook the pasta according to package directions in a large pot of boiling salted water until al dente.
Meanwhile, whisk the olive oil and lemon juice together in a small bowl.
Once pasta is cooked, drain, but reserve 1 cup of the cooking liquid.
Toss the pasta with the lemon/oil sauce.
Optional - Add the reserved cooking liquid 1/4 cup at a time until desired consistency is reached. I actually didn’t need any when I served this right away, but as time goes on, it will dry out, so moisten it with the pasta water as needed. :)
Gently stir in arugula, lemon zest, goat cheese, and season with salt and pepper.
Garnish with pine nuts.
*Don't have beet fusilli? That's ok! Use your favorite short pasta!
**To toast pine nuts: Preheat oven to 350 degrees F. Place pine nuts on a rimmed baking sheet and bake for 2-4 minutes. Watch carefully as they burn easily!
Calories: 466kcal | Carbohydrates: 59g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 9.7mg | Calcium: 48mg | Iron: 1.9mg