Creamy Pink ZENB Spaghetti

SERVES 4

PREP TIME 10 minutes

COOK TIME 15 minutes

TOTAL TIME 25 minutes

Nutrition Facts

NUTRITION FACTS

Serving Size: 229g
Servings: 4

Calories: 360

Amount per Serving*% Daily Value
Total Fat16g21%
Saturated Fat8g40%
Trans Fat0g
Cholesterol40mg13%
Sodium160mg7%
Carbohydrates38g14%
Dietary Fiber8g29%
Total Sugar2g
Protein14g
Vitamin A 15%
Vitamin C 2%
Vitamin D 0mcg 0%
Calcium 120mg 10%
Iron 4mg 20%
Potassium 484mg 10%
* 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.

When you want to try something different, ZENB Spaghetti swoops in for a savory and creamy dish featuring ZENB Final Flair Herby Olive Oil infused with basil. This recipe is full of beets and is a good source of protein and fiber.

INGREDIENTS

  • 1 box (8 ounces) ZENB Spaghetti Pasta made from 100% Yellow Peas
  • 1/2 cup drained canned beets
  • 1/2 cup mascarpone cheese
  • 2 teaspoons ZENB Final Flair Herby 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 ZENB Final Flair 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.

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