Pink Pasta
This bright pink pasta is made with steamed beets, giving it a beautiful hue and an earthy, cheesy flavor with added parmesan and ricotta.
Servings: 8 servings
Ingredients
- 1 pound spaghetti
- 2 large steamed beets
- ½ cup whole-milk ricotta
- ¼ cup Greek yogurt
- ¼ cup shaved parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- Meanwhile, place the beets, ricotta, Greek yogurt, parmesan cheese, olive oil, garlic powder, salt and pepper in a small blender and blend until smooth and creamy, about 1 minute.
- Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately.
Notes
Storage: First cool any leftover pasta to room temperature, then transfer it to an airtight container and place in the refrigerator. It will last about four days in the refrigerator. To reheat, microwave on high in 30-second increments until warmed through. You can also reheat it on the stovetop. Place the pasta in a medium saucepan over low heat along with a splash of milk or water and heat gently, stirring occasionally, until warmed through.
Nutrition
Serving: 3ounces | Calories: 314kcal | Carbohydrates: 50g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 267mg | Potassium: 379mg | Fiber: 4g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg
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