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Nutrition Facts
Serving Size 189 g
(Approx. 4 Servings)
Amount Per Serving
Calories 530 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 270 mg 11%
Total Carbohydrate 70 g 23%
Dietary Fiber 10 g 40%
Sugars 7 g
Protein 15 g
Vitamin A 2% Iron 20%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Whole Wheat Spaghetti with Beet Pesto

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 large beet, roasted and peeled
1/4 cup(s) olive oil
1/4 cup(s) Pecorino Romano cheese, grated
1/4 cup(s) warm water
1 Tbsp lemon, juiced
1/4 Tsp kosher salt
1/4 Tsp black pepper
1 garlic clove
12 Oz whole wheat spaghetti, cooked
1/4 cup(s) smoked almonds, crushed
1 Tbsp parsley, minced
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Preheat oven to 400ºF.
Remove root and stem ends from beet then wrap in foil.
Place in oven and roast until fork tender.
Cooling enough to handle, peel skin away.
Place beet into a blender along with oil, cheese, water, juice, salt, pepper, and garlic blending until completely smooth.
Prepare pasta according to package directions. Remove from heat, drain and return to pot. Add in pesto and toss to coat.
Garnish with almonds and parsley.



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