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Beet Pasta with Ricotta – Whole Living Eat Well

Beet Pasta with Ricotta – Whole Living Eat Well

This Beet Pasta with Ricotta is a vibrant, nutrient-packed dish that brings together the earthy sweetness of roasted beets with the rich creaminess of fresh ricotta. Combined with toasted walnuts for a satisfying crunch and a touch of spice from red-pepper flakes, this dish is not only visually stunning but also full of wholesome ingredients. It’s an easy yet elegant meal perfect for a weeknight dinner or a special occasion.

Beet Pasta with Ricotta

Beet Pasta with Ricotta

Course: MainCuisine: Italian
Servings

4

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

470

kcal

Ingredients

  • 1 pound red beets, trimmed, scrubbed

  • 1/4 cup olive oil, plus more for drizzling

  • Coarse salt, to taste

  • 1/2 cup toasted walnuts

  • 1 tablespoon chopped tomatoes

  • Red-pepper flakes, to taste

  • 12 ounces farro spaghetti

  • 1/2 cup fresh ricotta

Directions

  • Roast the beets: Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-50 minutes, or until tender when pierced with a fork. Once cooled, peel the beets and cut them into small pieces.
  • Prepare the sauce: In a blender or food processor, combine the roasted beets, olive oil, chopped tomatoes, and a pinch of red-pepper flakes. Blend until smooth. Season with coarse salt and adjust the heat level with more red-pepper flakes if desired.
  • Cook the pasta: Bring a large pot of salted water to a boil. Add the farro spaghetti and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
  • Toss the pasta: In a large pan, combine the cooked farro spaghetti with the beet sauce, adding some of the reserved pasta water to create a smooth, creamy consistency. Stir in the toasted walnuts and toss to combine.
  • Serve: Divide the pasta among plates and top each with a generous dollop of fresh ricotta. Drizzle with a little olive oil and sprinkle with additional walnuts if desired.

Notes

  • Nutrition Facts (Per Serving)
    Total Fat: 21g
    Saturated Fat: 6g
    Cholesterol: 15mg
    Sodium: 200mg
    Carbohydrates: 54g
    Fiber: 8g
    Protein: 15g

This Beet Pasta with Ricotta is a healthy, flavorful meal that combines the natural sweetness of beets with the creamy texture of ricotta and the satisfying crunch of toasted walnuts. Not only is it beautiful to look at, but it’s also packed with nutrients, making it a perfect option for a wholesome yet indulgent dinner.