Creamy Pink ZENB Spaghetti
SERVES 4
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
NUTRITION FACTS
Serving Size: 229g
Servings: 4
Calories: 360
| Amount per Serving* | % Daily Value | |
| Total Fat | 16g | 21% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 0g | |
| Cholesterol | 40mg | 13% |
| Sodium | 160mg | 7% |
| Carbohydrates | 38g | 14% |
| Dietary Fiber | 8g | 29% |
| Total Sugar | 2g | |
| Protein | 14g | |
| Vitamin A | 15% | |
| Vitamin C | 2% | |
| Vitamin D | 0mcg | 0% |
| Calcium | 120mg | 10% |
| Iron | 4mg | 20% |
| Potassium | 484mg | 10% |
FEATURED IN RECIPE
ZENB Pasta Variety
When you want to try something different, ZENB Spaghetti swoops in for a savory and creamy dish with olive oil infused with basil. This recipe is full of beets and is a good source of protein and fiber.
INGREDIENTS
- 8 ounces ZENB Spaghetti Pasta made from 100% Yellow Peas, uncooked
- 1/2 cup drained canned beets
- 1/2 cup mascarpone cheese
- 2 teaspoons olive oil infused with basil, divided
- 1 clove garlic
- 2 tablespoons grated Parmesan cheese
- 1/4 cup loosely packed small mint leaves
INSTRUCTIONS
1.Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.
2.Add reserved pasta water, beets, mascarpone, 1 teaspoon olive oil and garlic to blender jar. Blend 1 min. on high, until smooth.
3.Heat beet sauce in large skillet on medium heat. Add pasta; toss 1-2 minutes until evenly coated. Sprinkle with Parmesan and mint, and drizzle with remaining oil before serving.
Tasty Tips
Add some crunch by sprinkling the finished pasta with some toasted sliced almonds or walnuts before serving.
Substitute fresh beets for the canned beets. Peel and chop 2 small beets into 1-inch pieces. Toss with 1 teaspoon olive oil and arrange on a lined baking sheet. Bake 25-30 minutes, in a preheated 400°F oven until fork-tender. Cool.
Substitute plain olive oil or other flavor-infused olive oil.
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