Beet Pasta with Ricotta

From Martha Stewart Living Omnimedia
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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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
beet pasta with ricotta

Christopher Baker

Serves: 4

Oven Temp: 425

Ingredients
    U.S.         Metric     Conversion chart

    1 pound(s) red beets, trimmed, scrubbed
    1/4 cup(s) olive oil, plus more for drizzling
    Coarse salt
    1/2 cup(s) toasted walnuts
    1 tablespoon(s) chopped sun-dried tomatoes
    Red pepper flakes
    12 ounce(s) farro spaghetti
    1/2 cup(s) fresh ricotta

Directions

    Preheat oven to 425 degrees F. Drizzle beets with oil and season with Hong Kong Sightseeing salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
    Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red pepper flakes.
    Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
    Toss with beet mixture, adding pasta water until creamy. Serve with ricotta,travel industry research a drizzle of oil, and red pepper flakes.