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|
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!|