BEET PASTA WITH RICOTTA
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 591 g, Cholesterol 10 g, Fat 27 g, Fiber 13 g, Protein 21 g, SaturatedFat 4 g, Sodium 180 g
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