Beet Pasta with Ricotta

Published: Mar 14, 2014

Yields:

Whole-grain spaghetti gets striking color from a quick toss with puréed beets (a prime source of the phytonutrient betalain). Sun-dried tomatoes — richer in lycopene than fresh ones — lend the sauce a caramelized sweetness.

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Directions

1. Step 1Preheat oven to 425 degrees F. 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 2Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red pepper flakes.
3. Step 3Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
4. Step 4Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red pepper flakes.
  
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