Roasted Beet and Ricotta Pasta

Recipe

Roasted Beet and Ricotta Pasta

Prep time: 10 minutes

Cook time: 60 minutes

Serving size: 6 servings

Difficulty: Medium

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This roasted beet and ricotta pasta will impress any of your guests with it's vibrant pink color, but don't worry, it's surprisingly easy to make.

This recipe combines roasted beets, shallots, ricotta cheese, and zesty lemon. The result? A vibrant, flavorful meal that is perfect for a weeknight dinner but fancy enough for company. Don't forget to top with feta cheese and fresh mint!

Ingredients

1 lb gluten free rigatoni pasta

2 tbsp olive oil

1 small shallot

4 cloves garlic

1 lb beets, skin removed and quartered

1 cup ricotta cheese

Juice from ½ lemon

1 ½ tsp salt

¼ tsp pepper

Feta cheese for topping

Mint leaves for topping

Directions

Preheat the oven to 425 F and add the beets to a sheet of tin foil and drizzle with olive oil and salt and pepper to taste.
Add the shallot and garlic to a second piece of tin foil and drizzle with olive oil and salt and pepper to taste. Wrap up the tin foil and place on a baking tray. Roast for 35-40 minutes until tender.
Bring a large pot of salted water to a boil and add the pasta. Cook until al dente. Reserve ¼ cup of pasta water.
Add the roasted beets, garlic, shallow and ricotta cheese, lemon juice, pasta water and more salt and pepper to a blender. Blend until smooth.
Transfer to a large skillet and bring to a simmer. Add in the cooked pasta and toss to coat. Serve with feta cheese crumbles and fresh mint.