Pink Pasta Recipe
A simple pink pasta recipe made with spaghetti and a creamy beet and ricotta sauce, naturally pink and ready in minutes.
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.
Video
Notes
- My Top Tip: Reserve some of the pasta water: Scoop out a cup or two of the pasta water before straining your pasta. This starchy water can be used to help the pink pasta sauce coat the spaghetti when you’re tossing it together.
- 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: 1.12cup pasta with sauce | Calories: 329kcal | Carbohydrates: 50g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 273mg | Potassium: 395mg | Fiber: 4g | Sugar: 7g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
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