Beet Fettuccine Alfredo with Basil Ricotta

Serves 4 to 6 | Ready in 25 minutes (if beets are pre-roasted)

Beet Fettuccine Alfredo with Basil Ricotta

The pretty pink color of this pasta is mesmerizing. It’s almost too pretty to eat . . . almost. Pro tip: Don’t throw out the beet greens! They are softer than kale but sturdier than spinach. I like to sauté them to add to my pasta for a more nutritious and complete meal.

Make-ahead tip

The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.

Make it gluten free

Use gluten-free pasta.

In each of 6 delicious servings (without toppings): 364 calories | 14 g protein | 6 g fat | 64 g carbs (6 g sugar, 4 g fiber) | 598 mg sodium

Source: Protein-packed pasta!

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