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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




  • 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


  1. Step 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. Step 2

    Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.

  3. Step 3

    Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.

  4. Step 4

    Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Whole Living, March 2012



Reviews (1)

  • DTown 27 Apr, 2013

    As extra toppings, I added:
    - fried shallots (using coconut oil bc it's all I had, but the coconut ended up complementing the other flavors very well)
    - chopped fresh dill

    Also threw in some garlic powder bc when is that ever a bad idea...