Ingredients :

(Serves 3 in a group)

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• 1⁄2 of a medium beet

• 1.5 cup dry penne pasta

• 1/4 cup part-skim ricotta cheese

• 1 Shallot

• 1 tablespoon olive oil

• 2 clove garlic

• 1.5 tablespoon lemon juice

• 1/2 teaspoon salt, plus salt for cooking the pasta water

• Parmesan cheese for garnish

• 1 tablespoon chopped fresh mint

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INSTRUCTIONS

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Scrub+ Cut + Boil

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• Scrub the beet with a vegetable scrubber, Cut one beet into quarters, and put in a pot of boiling water. Boil until tender enough to slide a knife into the center with ease. If the water drops below the beet, add more and bring it to a boil again. Once tender, drain
  and set the beet aside until cool enough to handle.

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Cook + Al dente + Drain

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• Cook the spaghetti in a pot of lightly salted boiling water until aldente. Scoop up 1 cupof pasta cooking water and set aside. Drain spaghetti and leave it in the same pot.              

 

Chop + Squeeze + Blend

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• Chop shallots and mint; squeeze lemon while the pasta and beet cooks. Once the cooked beets are cooled, use your thumbs to rub the skin off the beets. Put beets in a blender with 1⁄4 cup pasta cooking water, ricotta, olive oil, lemon juice, and 1 teaspoon salt and run until smooth.

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Mix + Add + Serve

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• Pour the sauce over the top of cooked spaghetti and toss well. Drizzle on a little more pasta cooking water if it doesn’t look nice and glossy.Garnish with Parmesan and serve.

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