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Rigatoni with Ricotta and Beets Recipe


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     Rigatoni with Ricotta and Beets

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35 min

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

Preheat the oven to 450 degrees. On a foil-lined baking sheet, toss the beets with 1 tbsp olive oil; season with salt and pepper. Wrap tightly with foil and roast for 15 mins. Unwrap, then arrange the beets in a single layer. In a small bowl, toss the onion with 1 tbsp olive oil and season with salt & pepper; arrange on the baking sheet. Roast, tossing halfway through, until tender, 8-10 mins.
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 tbsp olive oil. Add to the pasta along with the vegetables. Season with salt and pepper;toss.

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