Tagliatelle with beetroot and ricotta

Name: tagliatelle with beetroot and ricotta
Total time: 20 min
Yield: 4
Ingredients: 300 gram tagliatelle; 5 tablespoon olive oil; 3 clove garlic; 1 Red onion; 500 gram cooked beet; 1 tablespoon rosemary; 250 gram ricotta; 75 gram arugula

Ingredients

300 gram tagliatelle
5 tablespoon olive oil
3 clove garlic
1 Red onion

500 gram cooked beet
1 tablespoon rosemary
250 gram ricotta
75 gram arugula

Directions

Cook the tagliatelle al dente. Heat 3 tablespoons of olive oil and fry the garlic and onion for 3-4 minutes. Fry the beetroot for 2-3 minutes.
Put the rosemary, half of the ricotta, tagliatelle and rocket through it. Warm through and with the rest of the ricotta. Drizzle the pasta with the rest of the olive oil and serve immediately.