11. Creamy Pink Pasta.
Ingredients :
(Serves 3 in a group)
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1⁄2 of a medium beet
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1.5 cup dry penne pasta
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1/4 cup part-skim ricotta cheese
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1 Shallot
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1 tablespoon olive oil
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2 clove garlic
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1.5 tablespoon lemon juice
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1/2 teaspoon salt, plus salt for cooking the pasta water
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Parmesan cheese for garnish
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1 tablespoon chopped fresh mint
INSTRUCTIONS
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.
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.
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.
Strawberry Lemonade
Ingredient :
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1 cup chopped frozen strawberries
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2 tablespoons freshly squeezed lemon juice
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1 cup of water
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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.