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 fresh, genuine flavors!
Peel the beetroot, cut it into pieces and sauté it in a pan for a few minutes with the butter.
Coarsely chop the lemon zest.
Pass the ricotta through a sieve, collect it in a large bowl and work it with the cream, the lemon juice and zest, salt and pepper until you obtain a smooth, homogeneous cream.
Cook the pasta and drain it al dente; immediately transfer it to the bowl and mix it with the ricotta cream. Finally add the beetroot and a handful of basil leaves.
Frying pan
Knife
Grater
Italy
| Energy (kcal) | 102.6 |
| Carbohydrates (g) | 3.78 |
| of which Sugars (g) | 3.78 |
| Fat (g) | 8.1 |
| of which Saturates (g) | 4.78 |
| Protein (g) | 2.9 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.07 |
