1. Bring a medium size pot of water to the boil and add a pinch of salt. 2. Place the pasta in the boiling water and cook as instructed on the pack. 3. Drain the pasta and place it in your serving bowl covered with the saucepan lid. 4. Return the pot to the heat and melt the butter, cooking it until it just starts to brown. This should take about a minute, but watch it carefully, as it will burn quickly once the browning starts. 5. Add the beetroot and cook for thirty seconds. 6. Grate the lemon rind and garlic finely and stir into the beetroot with the lemon juice. 7. Cook for one minute. 8. Toss the pasta through the mixture and crumble chunks of the ricotta into it. 9. Serve with cracked black pepper and parmesan cheese if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
