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!
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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, lemon juice and zest, salt, and pepper until you obtain a smooth, creamy mixture
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
Frying Pan
Knife
Grater
Italia
| 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 |
