Golden Beet & Beet Greens Pasta W/ Ricotta and Feta Cheese
Golden Beet & Beet Greens Pasta W/ Ricottan and Feta Cheese requires approximately 1 hour and 15 minutes from start to finish. One serving contains 411 calories, 16g of protein, and 12g of fat. For $3.99 per serving, you get a main course that serves 2. It is brought to you by Clean and Delicious. 13 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of basil, salt and pepper, spaghetti, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 80%, this dish is great. If you like this recipe, take a look at these similar recipes: Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic, Golden Beet and Beet Greens Soup, and Roasted Beet Frittata with Beet Greens, Shallots, and Goat Cheese.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
A handful of fresh chopped basil
2 tsp extra virgin olive oil
2 tbsp feta cheese
4 cloves of garlic
1 bunch of golden beets with the greens attached
½ of a medium onion
¼ cup part skim ricotta cheese
Salt and pepper to taste
4 ounces of whole grain spaghetti
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
Pre heat oven to 400.Remove the beets greens from the beets and give both a really good rinse.Place the beets on a rimmed baking sheet and pop them right into the oven. They will take any where from 25-45 minutes to cook, depending on their size. Ultimately you want to be able to easily pierce them with a fork.Once the beets have cooked and cooled a bit, you can rub the skins right off and cut them into small bite sized pieces.Stem the greens, and cut them into thin ribbons.Cook your pasta according to the package and be sure to reserve some of the pasta water.Heat the oil in large non-stick sauté over a medium high heat. Add in the onions and garlic and cook for about five minutes until the onions are translucent. Add in the beet greens and season with some salt and pepper. If you need a little extra liquid, stir in some of the pasta water.Once the greens have wilted, stir in the chopped beets, fresh basil, pasta, and ricotta cheese. Gently mix until everything is combined and the cheese has coated all the pasta. Adjust your seasonings.Plate into two big bowls and top each with a tablespoon of feta cheese. Enjoy!Serves 2.
Step by step:
1. Pre heat oven to 40
2. Remove the beets greens from the beets and give both a really good rinse.
3. Place the beets on a rimmed baking sheet and pop them right into the oven. They will take any where from 25-45 minutes to cook, depending on their size. Ultimately you want to be able to easily pierce them with a fork.Once the beets have cooked and cooled a bit, you can rub the skins right off and cut them into small bite sized pieces.Stem the greens, and cut them into thin ribbons.Cook your pasta according to the package and be sure to reserve some of the pasta water.
4. Heat the oil in large non-stick sauté over a medium high heat.
5. Add in the onions and garlic and cook for about five minutes until the onions are translucent.
6. Add in the beet greens and season with some salt and pepper. If you need a little extra liquid, stir in some of the pasta water.Once the greens have wilted, stir in the chopped beets, fresh basil, pasta, and ricotta cheese. Gently mix until everything is combined and the cheese has coated all the pasta. Adjust your seasonings.Plate into two big bowls and top each with a tablespoon of feta cheese. Enjoy!
7. Serves 2.
Nutrition Information:
covered percent of daily need
