Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
446
Calories
18g
Protein
34g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large purple beets, tops trimmed
- 3 cloves garlic
- 1⁄2 cup whole raw pistachio nuts, plus 2 tablespoons chopped, for garnish (or you can use peeled almonds)
- 1⁄4 cup lemon juice
- 1⁄4 cup olive oil
- 1 cup finely grated Parmesan
- kosher salt
- 1 pound spaghetti
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes