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Beet Pasta with Ricotta

Beet Pasta with Ricotta

Whole-grain spaghetti gets striking color from a quick toss with pureed beets (a prime source of the phytonutrient betalain). Sun-dried tomatoes -- richer in lycopene than fresh ones -- lend the sauce a caramelized sweetness.

Whole Living, March 2012 http://www.marthastewart.com/157177/beet-pasta-ricotta
3.9
Rated
78100(31)31
  • Yield Serves 4

Ingredients

    • 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 farro spaghetti
    • 1/2 cup fresh ricotta

Directions

  1. Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
  2. Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
  3. Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
  4. Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

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