Pasta with Beets and Ricotta
recipe

A delicious pasta dish that combines the sweetness of beets with the creaminess of ricotta, making it a perfect meal to delight your taste buds.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 2 cups cooked, peeled, and diced beets
- 1/4 cup water
- 1/2 cup (125 g) ricotta cheese
- 1 onion
- 2-inch piece of leek
- 14 oz penne pasta
- 14 oz ground beef
- Black pepper
- White pepper
- Salt
- Fresh parsley, chopped
- 1/2 blue cheese
- 1 tablespoon lemon juice concentrate
- 1/4 cup cream
- 1 beef bouillon cube
Instructions:
1. Cook the penne pasta according to the package instructions and drain.
2. Peel and chop the onion and leek. Heat some oil in a pan and sauté the onion and leek until soft.
3. Add the ground beef to the pan and cook until browned. Season with black pepper, white pepper, and salt.
4. Stir in the diced beets, water, ricotta cheese, and bouillon cube into the pan. Mix well.
5. Add the lemon juice, cream, and crumbled blue cheese. Allow the mixture to heat and stir until the cheese melts.
6. Combine the cooked pasta with the sauce and mix until well coated. Add fresh parsley before serving.
Nutritional Information (per serving):
- Energy: 550 kcal
- Protein: 28 g
- Carbohydrates: 62 g
- Fat: 22 g
- Fiber: 4 g

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