Beet and pasta lovers, spruce up pasta night with beets and ricotta. Choose your favorite whole-wheat or gluten-free pasta and toss with pureed beets, walnuts, olive oil, and sundried tomatoes. Top with ricotta or goat cheese for extra pizazz and added flavor.
Not only is this recipe tasty and simple, this delicious beet pasta is also filled with incredible nutrients, such as lycopene (sun-dried tomatoes) and the phytonutrient betalain (beets). Lycopene, high in antioxidants, is a red pigment found in many red fruits and vegetable such as tomatoes and beets. The phytonutrient betalain (found in beets) also provides antioxidants and may reduce inflammation.
- 1 pound red beets, trimmed, scrubbed
- 1/4 cup olive oil, plus more for drizzling
- Coarse salt
- 1/2 cup toasted walnuts
- 1 tablespoon chopped tomatoes
- Red-pepper flakes
- 12 ounces spagetthi (or preferred pasta)
- 1/2 cup fresh ricotta
Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 45 minutes. Peel and chop once cool.
Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.
Recipe adapted from: http://www.wholeliving.com/157177/beet-pasta-ricotta / Photo Credit: Christopher Baker