Beet and Ricotta Pasta

January 14, 2019
Created by Harmons Chef
20 minutes
Serves 2
  • 1 lemon
  • 2/3 cup ricotta
  • 6 oz whole wheat pasta
  • 2 Tbsp olive oil
  • 1 pkg Harmons spiralized beets
  • 1 clove garlic, grated
  • 1/4 cup pistachios
  • Pinch of red pepper flakes
  • Salt and freshly ground pepper
  • Parmesan cheese, optional

Zest 1 lemon. Juice half of lemon or enough to yield 2 tablespoons lemon juice. Mix ricotta with 2 tablespoons lemon juice and salt and pepper to taste.

Prepare pasta according to package instructions.

Heat oil in pan.  Add beets and garlic and toss occasionally until tender. Season with salt and pepper to taste.

Separate the pasta into two bowls.  Top with beets, a dollop of ricotta, lemon zest, pistachios, and red pepper flakes.