Beet Pasta with Ricotta

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.

    Ingredients

    • 1 pound red beets, trimmed, scrubbed
    • 1/4 cup olive oil, plus more for drizzling
    • Coarse salt
    • 1/2 cup toasted walnuts
    • 1 tablespoon chopped sundried tomatoes
    • Red-pepper flakes
    • 12 ounces farro spaghetti
    • 1/2 cup fresh ricotta

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 328 % Daily Value *
    • Total Fat: 28 g 43%
    • Saturated Fat: 5 g 25.13%
    • Trans Fat: 0 g %
    • Cholesterol: 15 mg 5%
    • Sodium: 181 mg 7.56%
    • Calcium: 145 mg 14.55%
    • Potassium: 60 mg 1.73%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.25%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 2 g 9.82%
    • Sugar: 3 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 6 g
    • Vitamin A 6.98%
    • Vitamin C 4.92%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

    OTHER RECIPES YOU MAY LIKE