Beet Pasta with Ricotta
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
- 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.
- 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, a drizzle of oil, and red-pepper flakes.
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