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.
- Servings: 4
Photography: Christopher Baker
Source: Whole Living, March 2012
- 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 sundried tomatoes
- Red-pepper flakes
- 12 ounces farro spaghetti
- 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, 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.