Beet, Citrus & Pistachio ZENB Penne


PREP TIME 10 minutes

COOK TIME 12 minutes

TOTAL TIME 22 minutes

Nutrition Facts


Serving Size: 343g
Servings: 6

Calories: 420

Amount per Serving*% Daily Value
Total Fat14g18%
Saturated Fat2.5g13%
Trans Fat0g
Dietary Fiber10g36%
Total Sugar11g
Vitamin A 0%
Vitamin C 6%
Vitamin D 0mcg 0%
Calcium 163mg 15%
Iron 4mg 20%
Potassium 896mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

Feast with your eyes as ZENB Penne Pasta is combined with bright pops of color of beets and earthy pistachios. This dish is a good source of protein and a good source of fiber.


  • 12 ounces ZENB Penne Pasta made from 100% Yellow Peas
  • 2 cups fat-free Greek yogurt, stirred
  • 3 cups assorted roasted beets, cut into bite-size wedges
  • 1/4 cup extra virgin olive oil
  • 1 medium lemon or orange, zested
  • 1/2 cup loosely packed dill or mint sprigs
  • 1/3 cup crumbled goat cheese
  • 3 tablespoons salted pistachios, shelled, coarsely chopped
  • 1/2 teaspoon each kosher salt & ground black pepper



Cook ZENB Pasta as directed on package. Drain.


Spread yogurt evenly on the bottom of each serving plate. Arrange pasta and beets over yogurt. Drizzle with olive oil; sprinkle evenly with remaining ingredients.

Tasty Tips

Save time by purchasing vacuum-sealed fully-cooked beets in the refrigerated section of the produce department of a well-stocked grocery store.

To roast beets, preheat oven to 425ºF. Scrub well, then trim tops and roots. Arrange on rimmed baking sheet. Cover tightly with foil. Bake for 45-55 minutes, or until fork tender. Cool to room temperature, peel and cut as needed.

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