Dietician Hub Login

Pasta with Golden Beets and Walnut

Share on print
Share on email
Share on facebook
Share on twitter
Prep time: 20min
Cook time: 35min

Golden beets are antioxidant superfoods. They are a bit sweeter than red beets and less messy. As a nutrient-rich addition to this pasta dish, they also add color and sweetness to the nutty sage pesto.


6 servings

Serving size

⅙ recipe


1 small (82 grams) golden beet, diced into ¼-inch pieces

1 tablespoon olive oil

Pinch sea salt, to taste

1 small (118 grams) zucchini, diced into ¼-inch pieces

3 tablespoons unsalted butter

¾ cup (75 grams) walnuts, halves

¼ cup sage leaves

3 tablespoons balsamic vinegar

1 clove garlic, minced

⅓ cup parmesan cheese, grated

1 teaspoon red pepper flakes, dried, plus more for serving

¼ teaspoon black ground pepper

1 pound pasta (penne, farfalle, etc.)


Special Equipment:

Aluminum foil

Food processor


  1. Preheat oven to 425°F.
  2. Place the beets on a piece of foil on a rimmed baking sheet and drizzle with half the olive oil and ½ a pinch of salt.
  3. Fold the foil around the beets, crimp ends to form a packet.
  4. Repeat steps 2 and 3 with the diced zucchini.  Roast both packets of veggies until tender, about 30 minutes.
  5. Melt the butter in a medium skillet. Add walnuts and sage. Cook over medium heat, stirring until the sage is crisp, and walnuts are toasted, about 3 to 5 minutes.
  6. Remove sage leaves and walnuts with tongs, leaving the butter in the skillet and cool.
  7. Add vinegar and garlic to the butter and stir to combine.
  8. Add butter mixture, sage, and walnuts to a food processor. Process until smooth.
  9. Add grated parmesan. Pulse until smooth.
  10. Transfer mixture to a small bowl and add the hot pepper flakes and black pepper. Mix well.
  11. Cook the pasta according to package directions. Drain.
  12. Heat the pasta pot to medium heat and melt the pesto. Add the pasta and toss to coat.
  13. Serve in bowls, topping with roasted beets, zucchini and a dusting of grated cheese.

Cooking Tip

The pesto can be refrigerated for up to a week if you are not going to use all 6 servings at one seating.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: ⅙ recipe




19 g

Saturated Fat

6 g

Trans Fat

<1 g


20 mg


63 g


5 g


4 g


14 g


143 mg


108 mg


240 mg


358 mg