Description
A delicious and creamy pasta dish with roasted beets, ricotta, and Parmesan cheese, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ cup finely diced onion (from 1 small onion)
- 2 cups cooked beets (steamed or roasted)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 pound pasta
- Lemon zest, cracked black pepper, and/or additional Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Meanwhile, add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 6-8 minutes or until fragrant and very soft.
- Add the beets and stir to coat. Cook for 2 minutes to warm through.
- Add the onion and beet mixture, ricotta cheese, and Parmesan to a blender. Blend very smooth, adding a little pasta water if needed to blend well and smoothly.
- Add as much sauce as you like to the cooked pasta and season to taste with salt and pepper. (You may have a little sauce left over after tossing with the cooked pasta to coat, depending on how saucy you want it. You can save that for another meal, either in the refrigerator or freezer.)
- Serve with additional Parmesan cheese and optional toppings, if desired.
Notes
- Adjust seasoning according to your taste and preference.
- This dish can be made ahead and kept in the refrigerator for a couple of days.
- Feel free to use any type of pasta you prefer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg