Directions:
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.69 Kcal (1431 kJ) | ||
| Calories from fat | 122.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 61.47mg | 3% | |
| Potassium | 247.27mg | 5% | |
| Total Carbs | 45.17g | 15% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 10.49g | 21% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 223.96 Kcal (938 kJ) | ||
| Calories from fat | 80.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 21% | |
|---|---|---|---|
| Cholesterol | 12.01mg | 6% | |
| Sodium | 40.29mg | 3% | |
| Potassium | 162.08mg | 5% | |
| Total Carbs | 29.6g | 15% | |
| Sugars | 2.02g | 12% | |
| Dietary Fiber | 0.92g | 6% | |
| Protein | 6.87g | 21% | |
| Vitamin C | 6.5mg | 16% | |
| Iron | 0.4mg | 4% | |
| Calcium | 44.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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