Beetroot Ricotta Pasta Delight
Indulge in this vibrant Beetroot Ricotta Pasta Delight, a delightful dish that beautifully combines the earthy sweetness of coarsely grated beetroot with creamy ricotta cheese. This Australian-inspired recipe is not only visually stunning with its hot pink hue, but it also offers a burst of fresh flavors from zesty lemon juice and aromatic garlic. Perfect for a quick weeknight dinner or a special occasion, this pasta dish is simple to prepare and can be enjoyed by everyone. Elevate your pasta experience with optional Parmesan cheese and cracked black pepper for added depth and flavor.
1
Servings
360
Calories
8
Ingredients
Ingredients
dry pasta
1/2-3/4 cup (Uncooked)
coarsely grated beetroot (red beet)
1/2 cup (Grated)
butter
10 g (Unsalted)
lemon
1 (Zested and juiced)
garlic
1/2 clove (Finely minced)
ricotta cheese
50 g (Crumbled)
cracked black pepper
to taste (Freshly cracked)
parmesan cheese
to serve (optional) (Grated)
Instructions
1
Begin by bringing a medium-sized pot of water to a rolling boil. Add a pinch of salt to the water to enhance the flavor of the pasta.
2
Once the water is boiling, add the dry pasta and cook according to the package instructions, stirring occasionally to prevent sticking.
3
When the pasta is al dente, drain it and transfer it to a serving bowl, covering it with a lid to keep warm.
4
Return the pot to medium heat and add the butter. Allow it to melt and cook until it begins to brown lightly, monitoring closely to avoid burning.
5
Stir in the coarsely grated beetroot and sauté for about 30 seconds, allowing the flavors to meld.
6
Add the finely grated lemon rind and minced garlic, mixing well before pouring in the lemon juice. Continue to sauté for another minute.
7
Remove the pot from the heat and toss the drained pasta in the beetroot mixture, coating it evenly.
8
Crumble the ricotta cheese into the pasta, mixing gently to combine.
9
Serve immediately, garnished with freshly cracked black pepper and optional grated Parmesan cheese for a richer flavor.
Nutrition Information
12 g
Fat
50 g
Carbs
15 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Beetroot Ricotta Pasta Delight?
Beetroot Ricotta Pasta Delight is a vibrant, Australian-inspired pasta dish featuring a combination of earthy grated beetroot and creamy ricotta cheese.
What are the main ingredients for this recipe?
The main ingredients include dry pasta, coarsely grated beetroot, butter, lemon, garlic, and ricotta cheese.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian because it contains no meat.
How many calories are in a serving of this pasta?
There are 360 calories per serving of this Beetroot Ricotta Pasta Delight.
What is the protein content of this meal?
This recipe provides 15 grams of protein per serving.
How much fat is in this dish?
The dish contains 12 grams of fat per serving.
What gives the pasta its bright pink color?
The hot pink hue is created by mixing the pasta with the natural pigments of coarsely grated red beetroot.
How should the beetroot be prepared?
The beetroot should be coarsely grated before being sautéed in butter.
How long do I need to sauté the beetroot?
Sauté the beetroot for 30 seconds alone, then for another minute after adding the garlic and lemon.
What type of cheese is used in this recipe?
The primary cheese is ricotta, though optional Parmesan can be added for extra flavor.
When do I add the ricotta cheese?
The ricotta is crumbled and mixed into the pasta gently at the very end of preparation.
What role does the lemon play in this recipe?
Lemon provides a zesty flavor through both its finely grated rind and its fresh juice.
How much garlic should be used?
The recipe calls for 1/2 a clove of garlic, which should be finely minced.
What type of butter is recommended?
The recipe recommends using 10 grams of unsalted butter.
How many servings does this recipe make?
This recipe is portioned for 1 serving.
What is the carbohydrate count for this dish?
There are 50 grams of carbohydrates per serving.
Is this recipe difficult to make?
No, it is tagged as an easy recipe and a quick meal, making it ideal for weeknight dinners.
How do I prevent the pasta from sticking?
Stir the pasta occasionally while it is boiling in salted water to prevent it from sticking.
What is the first step in making this pasta?
The first step is to bring a medium-sized pot of salted water to a rolling boil.
How should the dish be served?
It should be served immediately, garnished with freshly cracked black pepper and optional Parmesan cheese.
Can I use any type of pasta?
The recipe calls for 1/2 to 3/4 cup of dry pasta, and you can use any variety you prefer.
How do I prepare the butter?
The butter should be melted over medium heat and cooked until it begins to brown lightly.
What is the best way to keep the pasta warm after draining?
Transfer the drained pasta to a serving bowl and cover it with a lid to retain heat while preparing the sauce.
Is there any sugar or sodium information available?
The current nutritional profile for this recipe does not specify sugar or sodium amounts.
What category of cuisine is this dish?
This recipe is categorized as Australian cuisine.
What is the ideal texture for the pasta?
The pasta should be cooked until it is al dente.
How much beetroot is required?
You will need 1/2 cup of coarsely grated beetroot.
What should I do if the butter burns?
The recipe advises monitoring the butter closely to avoid burning; if it burns, it is best to start the butter step over for a better flavor.
Is this dish considered healthy?
Yes, it is tagged as a healthy meal due to the use of fresh vegetables and moderate portions.
Can I add pepper to this dish?
Yes, freshly cracked black pepper is used to taste as a garnish.