Eat Skinny: Pasta with Roasted Beets and Chobani

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Happy Friday! How’s your day shaping up? I’ve got an amazing beet and CHOBANI recipe to share with y’all, as well as a full agenda with 3 recipes to make, shoot and style! Plus, I have to get my colleague (my PR agent Shannon aka one of my best friends since college) ready for a pretty big interview this afternoon! She’s going to be meeting THIS guy…

Oh, you know, just Robert freakin’ Irvine. I was contacted by my friends at Subway (who are also sending me some fabulous stuff to giveaway next week!) to do an interview with this guy! However, the event is in LA so I’m sending my PR consultant (haha!) on behalf of this blog to get an IN PERSON interview to talk about his newest challenge with Subway to promote avocado season! Freaking awesome, right? I’m so excited to share the interview with you guys on Monday!

Now, while I wait anxiously for the interview to be over so I can get the SCOOP from her, I’m going to share some amazing pasta with you. Guys, let me warn you before you freak, it’s really…purple. But don’t worry, that’s normal.

So gorgeous, right? I know, it looks like it shouldn’t be that color. And I get it. But guys, it’s natural. Unlike my hair color.

I saw an idea for this recipe first on one of my favorite little bloggys, Bev Cooks. I was completely amazed by it and knew I had to have it. Just absolutely had to make it. Except, I wanted something a little different for the sauce. A little creamier, tangier, with a bit of zest. So, naturally, I added in some 2% Chobani and some lemon. And guys! It made this. This beautiful sauce in front of your eyes.

Can you believe it? Can you flipping believe the look of this? It reminds me of something they’d eat in those fields of candy in Willy Wonka, right? Just drink it? Except, it’s beets. So the children wouldn’t be as stoked to eat it.

Before I digress further, let’s talk about this sauce. Guys, if you love beets, you’ll love this. [And how can you not, these vegetables are magical!]

Okay, well, they are a little scary looking. They look like scary huge bug aliens, don’t they? Well, once you roast them, remove their skins, pulse them with Chobani and other delicious things, they look less horrifying and more pretty. See!

And one more photo for good measure.

If you don’t like beets, you won’t like this. It’s very beety, but still creamy with a tang of zest and garlic and onion and AWESOME. It’s just awesome. So, make it. And wow your friends with it’s beauty. I mean, it’s almost too pretty to eat. ALMOST.

Pasta with Roasted Beets and Chobani

Serves about 5.
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients:  

  • 12 ounces of spaghetti noodles
  • 4 large beets, rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 cup plain Chobani (2% is best)
  • 2 tablespoons lemon zest
  • 2 tablespoon lemon juice
  • 2 cloves of garlic, minced
  • 1/2 medium onion, finely chopped
  • Liberal dashes of salt and pepper
  • 5 basil leaves, finely chopped

Directions: 

  1. Cook pasta for about 8 minutes in boiling water, or until soft. Rinse and set aside.
  2. Rinse beets with water. Preheat oven to 400 degrees F. Place beets on a lightly greased roasting pan with skin on. Place in the oven and roast for 35 – 40 minutes, or until beets have softened.
  3. Let cool. With gloves on (so you don’t stain your hands) gently peel away the skin of the beets. Place the whole beets into the base of a food processor. Add olive oil, lemon juice, salt, pepper, garlic and onions. Pulse until it resembles a puree. Add in yogurt, lemon zest and chopped basil. Puree again until mixture is fully combined. Taste test and add additional salt or lemon zest if need be.
  4. Pour mixture over pasta, garnish with extra basil leaves and enjoy!

Nutritional information per 1 cup serving:

Calories: 181
Fat: 7 grams
Carbohydrates: 45 grams
Fiber: 3.5 grams
Protein: 8 grams
Weight Watchers Points:  7

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Comments

  1. Friday, June 8th, 2012
    I love the look of this. Sounds really amazing. And I can't wait to hear about the interview! 
  2. Posted by Gretchen on
    Friday, June 8th, 2012
    This looks delicious, but like it would be a disaster for me to eat in terms of my clothes, hahaha. I'm already prone to getting just regular pasta on my clothes whenever I eat it, but throw beets into the mix? I think I'd need to eat with a full body bib. :P
  3. Posted by EatRunRead on
    Friday, June 8th, 2012
    Wow. Beets AND Greek Yogurt. This is me in dinner form. Thanks for sharing!
  4. Posted by EatRunRead on
    Friday, June 8th, 2012
    Wow. Beets AND Greek Yogurt. This is me in dinner form. Thanks for sharing!
  5. Posted by cake whiz on
    Friday, June 8th, 2012
    oh my! i would eat this pasta just based on its awesome color! i am sure it tastes just as good as it looks!

    looking forward to reading the interview :)

    -Abeer @ www.cakewhiz.com
  6. Posted by amy donovan on
    Friday, June 8th, 2012
    i love this idea! not only is it gorgeous, but i love all the healthiness that comes from the chobani + beets. yum!
  7. Posted by Anonymous on
    Friday, June 8th, 2012
    What a gorgeous pasta!   Love the combination of beet and yogurt here.  So unique and wholesome.
  8. Posted by Stephsbitebybite on
    Friday, June 8th, 2012
    The color of this is INCREDIBLE!! I've never had beets this way so I'm trying to wrap my head around the taste
  9. Posted by Alicia Hall on
    Friday, June 8th, 2012
    What a gorgeous dish!
  10. Posted by Stephanie on
    Saturday, June 9th, 2012
    I always underestimate the wonderfulness that is beets! This looks delicious!
  11. Posted by kjpugs on
    Sunday, June 10th, 2012
    That is one of the most visually enticing meals I have ever seen! I am on the fence about beets (I like them more as a side flavor, like when I made carrot/beet/potato latkes) but I love the color they lend. I saw a recipe for pizza dough that incorporated beets- I love the idea of the bright fun color AND health effects! Also, VERY excited for you about Robert Irvine! Per our facebook convo- sorry I am the one person who isn't a fan, LOL :)
  12. Posted by Baker Street on
    Monday, June 11th, 2012
    LOVE the color the beets adds! Excellent recipe! 
  13. Posted by Rachel Cooks on
    Monday, June 11th, 2012
    This looks amazing! Love the color and I love beets! 
  14. Posted by Feast on the Cheap on
    Monday, June 11th, 2012
    I'm so intrigued - what a gorgeous color and I'm a die-hard beet & pasta fan. Seems like a win-win!
  15. Posted by Javelin Warrior on
    Thursday, June 14th, 2012
    Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I'm featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It's a pleasure following your creations…
  16. Posted by darcy on
    Sunday, November 4th, 2012
    I bet this would be good on top of spaghetti squash
  17. Posted by candace on
    Friday, July 5th, 2013
    Oh my goodness, this turned out GREAT! It wasn't made exactly the same as instructed (garlic powder instead of cloves, and some other little tweaks). The color turned out gorgeous and the taste was light and fresh. I love this recipe and will keep it around. Thanks bunches for sharing it!!
  18. Posted by Anna on
    Friday, July 26th, 2013
    Do you serve them warm or cold?
    • Posted by cgallam10 on
      Friday, July 26th, 2013
      Either way works!