Beet Pasta With Ricotta
If you have approximately 45 minutes to spend in the kitchen, Beet Pasta With Ricotta might be an amazing lacto ovo vegetarian recipe to try. One portion of this dish contains about 16g of protein, 29g of fat, and a total of 623 calories. This recipe serves 4. For $2.16 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a main course. 120 people have tried and liked this recipe. If you have tomatoes, red pepper flakes, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by wholeliving.com. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is outstanding. If you like this recipe, take a look at these similar recipes: Golden Beet & Beet Greens Pasta with Ricottan and Feta Cheese, Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic, and Pasta con la ricotta (Pasta with Ricotta Cheese).
Servings: 4
Ingredients:
Coarse salt
12 ozs farro spaghetti
1/2 cup fresh ricotta
1/4 cup olive oil, plus more for drizzling
1 lb red beets, trimmed, scrubbed
Red-pepper flakes
1 Tbsp chopped tomatoes
1/2 cup toasted walnuts
Equipment:
oven
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 425 degrees.
2. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
Nutrition Information:
covered percent of daily need
