Beet Poppy Seed Pasta

Although al di la’s Anna Klinger has a recipe that is way more delicious, and although I had a chef give me a talking-to about the important role that butter plays in the deliciousizing of edibles, here is my (easier, lazier, healthier) humble interpretation of:

Beet Poppy Seed Pasta

2 16 ounce cans of sliced beets, drained
1/2 cup fat free ricotta

3 tablespoons butter, melted

Salt and black pepper to taste

1 package egg noodles

2 ounces Parmigiano-Reggiano, or more to taste

4 teaspoons poppy seeds

1. Mash the beets with an old-fashioned potato masher (or process in a food processor) to a chunky consistency. Add salt and pepper

2. Prepare noodles according to directions on package.
3. Portion the noodles out. Pour the melted butter over each portion, put a dollop of the ricotta over each portion, grate Parmigiano- Reggiano over each to taste, and finish each plate with a large pinch of poppy seeds. Serve immediately.

Serves 4.

Yum!

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2 thoughts on “Beet Poppy Seed Pasta

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