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Recipe by Emporion
Beet Pasta with Ricotta is a tasty and colorful first course, perfect for a summer meal. The colorful beet pasta is paired 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, wholesome flavors!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Peel the beetroot, cut it into pieces, and sauté it in a pan for a few minutes with the butter
Step 2 of 4: Coarsely chop the lemon zest
Step 3 of 4: Pass the ricotta through a sieve, collect it in a large bowl, and work it with the cream, lemon juice and zest, salt, and pepper until you obtain a smooth, creamy mixture
Step 4 of 4: 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
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving197 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 782 kJ187 kcal | 397 kJ95 kcal |
| Fat | 14.32 g | 7.26 g |
| of which saturated fatty acids | 8.48 g | 4.3 g |
| Carbohydrates | 7.55 g | 3.83 g |
| of which sugars | 7.48 g | 3.79 g |
| Fibre | 4.02 g | 2.04 g |
| Protein | 5.37 g | 2.72 g |
| Salt | 0.14 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
