11. Creamy Pink Pasta.

Ingredients :

(Serves 3 in a group)

  • 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

INSTRUCTIONS

Scrub+ Cut + Boil

  • 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.

Cook + Al dente + Drain

  • 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

  • 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.

Mix + Add + Serve

  • 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.

 

Strawberry Lemonade

Ingredient :

  • 1 cup chopped frozen strawberries

  • 2 tablespoons freshly squeezed lemon juice

  • 1 cup of water

  • 1⁄4 cup granulated sugar more to taste

Instructions :

Put all the ingredients in a blender and blend until the desired consistency is reached. Taste for flavor and sweetness and adjust to your liking. 

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