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Rigatoni with Ricotta and Roasted Beets

November 2009

Kana Okada enlarge

By: Liz Pearson

Part of this menu: Chicken-and-Spinach Tortilla Bake and more! »

Key:

Veg Out

PAIR WITH:

Alois Lageder Pinot Bianco 2007 (Italy)

4 Servings
Prep 10 min
Cook 25 min

Ingredients:

4 beets (about 3/4 pound), peeled and cut into 1/2-inch pieces
3 tablespoons extar-virgin olive oil
Salt and pepper
1/2 red onion, thinly sliced
1 pound rigatoni pasta
5 cups baby spinach (about 8 ounces)
1 cup ricotta cheese
Grated peel from 1 lemon, plus 3 tablespoons lemon juice

Grate the lemon before juicing it.
Wash your hands immediately after peeling the beets to avoid stains.
Toss a 10-ounce box of frozen spinach (if not using fresh) with the reserved pasta water in Step 3 before stirring in the ricotta, lemon peel, lemon juice and olive oil.

Directions:

Preheat the oven to 450°. On a foil-lined baking sheet, toss the beets with 1 tablespoon olive oil; season with salt and pepper. Wrap tightly with foil and roast for 15 minutes. Unwrap, then arrange the beets in a single layer. In a small bowl, toss the onion with 1 tablespoon olive oil and season with salt and pepper; arrange on the baking sheet. Roast, tossing halfway through, until tender, 8 to 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain, reserving 1/2 cup pasta cooking water. Return the pasta to the pot and toss with the spinach.
In a bowl, whisk the ricotta, reserved pasta water, lemon peel, lemon juice and the remaining 1 tablespoon olive oil. Add to the pasta along with the vegetables. Season with salt and pepper; toss.