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Lilly’s Table

 
 
© Lillys-Table.com Photo of Beet Pasta
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Beet Pasta

 

This vibrant combination of pureed beets & cottage cheese is practically painted onto the pasta- any shape or strand of pasta will do. Start with this base recipe and embellish. Saute the beet greens to be tossed in, crumble on italian sausage, your favorite cheeses, nuts or other sauteed vegetables. When we tested the recipe, both ricotta and cottage cheese worked equally as well, but for some reason we found the cottage cheese to be even tastier.

Ingredients

  • 1 lb beet, about 2 cups of big chunks per pound
  • 1 cup cottage cheese, or ricotta cheese
  • ½ lb pasta, whole wheat or brown rice, any size or shape
  • ½ teaspoon salt, add more to taste

Serving Size: 4 People

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Preparation Instructions

Trim the beets, cut big pieces into 2-3 inch size chunks. Place in large a pot (big enough to boil pasta) and just cover with water. Usually I bring a kettle of water up to a boil at the same time. Bring up to a simmer for about 15-20 minutes until the beets are tender and can be stabbed with a spoon.

Remove the beets, reserving the liquid. Fill the rest of the pot of magenta liquid with the hot water from the kettle and bring to a boil.

Run the beets under cool water and peel away the skin gently. Drain the beets and place in a blender with the cottage cheese. Blend until pureed. If the beets are not evenly blending add a splash of the beet water. Add the salt. Taste. Add a bit more salt if necessary.

As soon as the water is up to a boil, toss in the pasta, with a generous pinch of salt and cook according to the directions, usually about 5-10 minutes.

Drain the pasta, toss with the beet puree and serve while still hot.