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TA9I
Tagliatelle with beetroot and ricotta
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Ingredients
Directions
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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.
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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.
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Nutrition
540Calories
Sodium0% DV0.5g
Fat34% DV22g
Protein34% DV17g
Carbs22% DV65g
Fiber28% DV7g
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