Rigatoni with Roasted Beets & Ricotta

As much as I love decadent and creamy pasta dishes, I figured I would try a new light and healthy recipe found in an old Rachel Ray magazine - rigatoni with roasted beets and ricotta. The beets will stain the pasta a light purple while the ricotta makes a slightly creamy sauce. Add in the roasted onions and fresh baby spinach leaves and you have a hearty main dish pasta.

While it was a different dish that I never would have thought of myself, it was a nice change of pace. However if I make it again, I will likely make the ricotta cream sauce a little thicker to give it more flavor.

The original recipe can be found by clicking here.

  • beets (1 package - got mine from Trader Joe's so they were already peeled; diced into cubes)
  • red onion (1/2, thinly sliced)
  • baby spinach (2 cups)
  • olive oil (3 tablespoons)
  • rigatoni pasta (1 box)
  • ricotta cheese (1 cup)
  • lemon juice (1 tablespoon)
  • salt and pepper
  • Parmesan cheese, for topping

Preheat the oven to 450 degrees. On a foil-lined baking sheet, toss the diced beets and sliced red onion with 1 tablespoon olive oil. Season with salt and pepper. Wrap tightly with foil and roast for 25 minutes.

Trader Joe's has everything - a new discovery that takes the hassle out of cooking with beets
Sooo pretty, but be careful, beets stain
Roasted beets and red onions = yummy
Meanwhile bring a large pot of salted water to boil. Add the rigatoni and cook until al dente.

Trying to be healthy by using wheat pasta
Drain, reserving 1/2 cup pasta cooking water. Return the pasta to the pot and toss with the spinach. 

In a bowl, whisk the ricotta, reserved pasta water, lemon juice and the remaining 1 tablespoon of olive oil. Add to the pasta along with the beets and onion. Season with salt and pepper and toss. 

Serve with Parmesan cheese. Enjoy!

Kinda looks like the picture!

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