Crushed Beets & Whole Wheat Spaghetti
with Lemony Ricotta, Hazelnuts & Basil Oil
Crushed Beets & Whole Wheat Spaghetti
Earthy beets coat whole wheat spaghetti in a bright, creamy ricotta sauce, finished with toasted hazelnuts and fragrant basil oil for a fresh, satisfying pasta.
Ingredients
For 2 servings
- 1 bunch ounce Basil
- 2 clove Garlic
- 1 ounce Hazelnuts
- 1 unit Lemon
- 8 ounce Pre-Cooked Beets
- 1 unit Red Onion
- 4 ounce Ricotta Cheese
- 6 ounce Whole Wheat Spaghetti
Mediterranean
PDF
DifficultyMedium
Total Time35m
Calories712
Protein23g
Carbs82g
Fat38g
Tags:
VeggieFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the ricotta for a plain plant-based soft cheese or cashew-based spread. If you need a nut-free option, leave out the hazelnuts and add toasted seeds instead; for gluten-free, use a GF spaghetti.
What to serve with it
A crisp green salad, roasted asparagus, or garlicky broccoli would balance the sweet earthiness and add freshness. Warm crusty bread works well too, especially if you want something simple to round out the pasta.
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