Eating your veggies can, in fact, be a vibe.
See: this pink Beet Ricotta Cheese Pasta from @cherylshealthylife. And no, there’s no food coloring involved—the pretty hue is all from the beets.
It’s the kind of dish that feels both indulgent and virtuous. Because, yes, it’s a cheesy bowl of carb-y comfort, but it also sneaks in some health benefits.
Beets contain nitrates that help improve blood flow and oxygen delivery throughout the body, supporting both brain and heart health. Bonus: better circulation can also promote more supple, youthful-looking skin. Beets also bring a healthy dose of fiber and antioxidants to the table.
Ricotta cheese is another standout here. It contains around 12 grams of protein per half-cup, and is high in calcium, vitamin B12, and vitamin A.
The end result is a bright, elegant pasta dish that could easily pass for a chef’s special at that farm-to-table restaurant with a three month wait list.
Get the full recipe below.
Picture Credit: @cherylshealthylife
Picture Credit: @cherylshealthylife
Beet Ricotta Cheese Pasta
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Lunch, Dinner | 4-6 | 10 mins | 40 mins | 50 mins |
Ingredients:
1 lb pasta of choice
1 lb beets (about 4 small/medium)
2 tbsp olive oil
1 shallot (unpeeled)
4 garlic cloves (unpeeled)
2 cups whole milk ricotta, divided
1/2 cup Parmesan cheese
1 lemon, zested & juiced
1/4 tsp nutmeg
1/2 tsp salt
1/2-3/4 cup reserved pasta water
Salt and pepper to taste
Toppings (optional):
Whipped ricotta
Crushed pistachios
Parmesan cheese
Fresh mint
Olive oil
Flaky sea salt
Instructions:
1. Preheat oven to 400°F. Wrap beets, garlic, and shallot individually in foil with olive oil, salt, and pepper.
2. Roast beets for 35-40 minutes, and the garlic and shallot for 30 minutes.
3. Cook pasta in salted water while beets roast. Reserve pasta water before draining.
4. Peel beets once cool, then blend with roasted garlic and shallot, 1 cup ricotta, Parmesan, lemon juice, nutmeg, salt, pepper, and pasta water. Add more water until smooth.
5. Warm sauce in a pan, then toss with pasta.
6. Blend remaining ricotta with lemon zest for a whipped topping.
7. Serve pasta with whipped ricotta, pistachios, Parmesan, fresh mint, olive oil, and flaky sea salt.
8. Enjoy!
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