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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.0
  • Total Fat: 11.8 g
  • Cholesterol: 19.2 mg
  • Sodium: 265.7 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 19.4 g

View full nutritional breakdown of Rachael Ray Un-beet-lievable Pasta calories by ingredient
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Rachael Ray Un-beet-lievable Pasta

Submitted by: BUCKERETTE


Number of Servings: 4

Ingredients

    3 T olive oil
    4-5 baby or 3-4 medium golden beets, greens removed (if you can't find golden beets, substitute small red beets
    Salt and freshly ground black pepper
    1/2 pound Barllia Plus Penne
    1 large shallot, finely chopped
    5 oz fozen petite peas
    3/4 C part skim ricotta cheese
    Zest and juice of 1 lemon
    1/8 C Itilian parsley, finely chopped
    1/4 C grated parmesan

Directions

Preheat oven to 375 degrees

Coat the beets with a drizzle of olive oil and place them on a roasting pan. Cover the pan with foil and place in the oven. Roast the beets for about 30 minutes if using baby or about 45 minutes if you using medium. Remove from the oven and let cool for 15 minutes until cool enough to handle. Remove skins by rubbing off with a papertowel (if using red beets, coat your hands with a little oil before peeling them to prevent them from staining your hands).

Just before the beets come out of the oven, bring a large pot of water to a boil for the pasta. Once boiling, salt the water liberally, add the pasta, and cooke to al denta. Heads up: reserve 1 Cup of the starchy cooking water before you drain the pasta.

While the beets cool, heat olive oil in a skillet over medium heat. Add the shallots and garlic, and saute a few minutes until they start to soften. Add the peas, gently cook for 3-4 minutes until heated through then season with salt and pepper.

Add the peeled beats to a food processor with the ricotta cheese. Puree for a minute or so, until combined into a smooth mixture. Transfer to a large pasta bowl and season with about 2 teaspoons of lemon zest, salt and pepper, the parsley and parmesan. Add the reserved starchy cooking water, the hot pasta, and the peas and shallots. Toss to combine and let sit for a minute to allow the pasta time to absorb the flavors. Just before serving, give it another quick toss.

Number of Servings: 4

Recipe submitted by SparkPeople user BUCKERETTE.






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