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Feta Cheese and Beet Pasta: Main Image

Quick Facts

Nutrition Facts

Calories 416
  Calories from Fat 96 (23%)
(16%)Total Fat 11g
(24%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(8%)Cholesterol 25mg
(28%)Sodium 677mg
(12%)Potassium 429mg
Total Carbohydrate 65g
(17%)Dietary Fiber 4g
Sugars 8g
Sugar Alcohols 0g
(30%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Feta Cheese and Beet Pasta


  • 4 medium beets, scrubbed

  • 12 oz linguine, uncooked

  • 1 Tbs extra virgin olive oil

  • 1/2 medium onion, chopped

  • 1/2 tsp salt (sea salt if on a corn-free diet*)

  • 4 oz feta cheese*, crumbled

  • Freshly ground pepper, to taste

Beautiful red beets contrast with the pasta in this unusual way of using fresh beets.


  • Boil beets in their skins for about 45 minutes.
  • While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup (250mL) of the liquid.
  • Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch (2cm) cubes (or smaller).
  • Heat olive oil in a 12-inch (30cm) nonstick skillet and add onions. Cook onions until tender, and lightly browned. Add chopped beets and salt to the onions. Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined. Top with the crumbled feta cheese and the freshly ground pepper.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.