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Beet & Chickpea Pasta with Lemon Tahini Sauce
DISHING UP THE DIRT20Ingredients
45Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 beets (medium sized, washed and sliced into 1/2 inch pieces)
- 2 Tbsp. olive oil
- 1 pinch salt (and pepper)
- 8 oz. penne pasta
- 15 oz. chickpeas (rinsed and drained)
- 1/4 cup toasted almonds (lightly, roughly chopped)
- 1/2 cup parsley (minced)
- salt
- pepper
- 1 pinch crushed red pepper flakes (for serving)
- 1/4 cup Tahini
- 1 clove garlic (minced)
- 1/2 cup water (+ additional to thin if necessary)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- 1 tsp. honey
- 1/8 tsp. cayenne pepper
- 1 Tbsp. parsley (minced)
- salt
- pepper
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium870mg36% |
| Potassium830mg24% |
| Protein20g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber13g52% |
| Sugars10g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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