Beetroot Pasta with Ricotta is a tasty and colorful first course, perfect for a summer meal. The beetroot-colored pasta pairs with the creaminess of fresh ricotta, enriched by the sweet flavor of cooked beetroot. The preparation is simple and quick, ideal for a light lunch or dinner. Try this delicacy and let yourself be won over by the fresh and genuine flavors!
Peel the beetroot, cut it into pieces, and sauté it in a pan for a few minutes with the butter
Roughly chop the lemon zest
Sieve the ricotta, collect it in a large bowl, and mix it with the cream, lemon juice, lemon zest, salt, and pepper until you get a smooth and homogeneous cream
Cook the pasta and drain it al dente, then immediately transfer it to the bowl, mixing it with the ricotta cream. Finally, add the beetroot and a handful of basil leaves
Pan
Knife
Grater
Italia
| Energy (kcal) | 96.94 |
| Carbohydrates (g) | 3.88 |
| of which Sugars (g) | 3.88 |
| Fat (g) | 7.42 |
| of which Saturates (g) | 4.37 |
| Protein (g) | 2.81 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.07 |
