Healthy Beet and Goat Cheese Pasta for Light Dinners
Roasted beet and goat cheese pasta tossed with garlic, herbs, and optional nuts and greens for a colorful, spring-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
Ingredients
Scale
12 ounces pasta (fettuccine, penne, or farfalle)
2 medium beets, roasted, peeled, and diced
3 tablespoons olive oil
2 cloves garlic, minced
4 ounces goat cheese, crumbled
2 tablespoons fresh parsley or thyme, chopped
1 tablespoon lemon juice
Salt and black pepper, to taste
1/4 cup toasted walnuts or pecans (optional)
Optional: 2 cups baby arugula or spinach
Instructions
- Roast beets at 400°F for 40–50 minutes; peel and dice.
- Cook pasta until al dente; reserve 1/2 cup pasta water and drain.
- Sauté garlic in olive oil; add roasted beets and season.
- Toss pasta with beet mixture; add pasta water as needed.
- Stir in goat cheese, lemon juice, and herbs; toss gently.
- Top with nuts and greens if desired; serve immediately.
Notes
Avoid overcooking pasta or beets; toss gently for creamy consistency.