Beet Pasta with Ricotta

Serving Size: 4

Whole-grain spaghetti gets its striking color from a quick toss with pureed beets (a prime source of the phytonutrient betalain). Sun-dried tomatoes -- richer in lycopene than fresh ones -- lend the sauce a caramelized sweetness.


  • 1 Pound red beets, trimmed, scrubbed
  • 0.25 cup olive oil, plus more for drizzling
  • Coarse salt
  • 0.5 cup toasted walnuts
  • 1 Tbsp chopped tomatoes
  • Red-pepper flakes
  • 12 Ounce farro spaghetti
  • 0.5 cup fresh ricotta


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

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