Making Lunch Great Again- Pasta with Ricotta and Roasted Beets

Ok,  I have a confession to make- as much as I LOVE food... I absolutely hate lunch.  I find it to be such a useless meal.  I never want to take the time to make it and nothing ever appeals to me. There are so many amazing breakfast recipes and of course dinner ideas but really what is there for lunch that makes it special? Don't get me wrong, I'm not opposed to a lunch date- a lunch that I don't have to make or eat alone but other than that I'd rather just skip it all together. Since I do get hangry if I go too long without food I've been trying to think outside of the box for lunch.  To make things more difficult I go through periods where I lose my taste for meat and so that narrows my lunch options even more...

Enter this recipe... I found it scrolling through Pinterest one day and it caught my eye. I like how it is simple yet filling and easily lends itself to be switched up a bit to keep it interesting.  This dish also comes together quickly, especially if you roast up the beets ahead of time. Sometimes if I've had a carb loaded breakfast I even skip the pasta and just have the "toppings" because why not!?

Total cooking time:  30 minutes- 15 if you pre-cook the beets!

Makes 4 servings

What you'll need:

2-3 beets peeled and chopped*
2-3 large handfuls of greens**

1/2 lb medium size pasta

1.5 cups good quality whole milk ricotta***

Lemon

olive oil

* my favorite is to use red beets but golden beets work well here too!

**I use beet greens- did you know they are edible!? But you could also use baby spinach, swiss chard or really any leafy green that can be sauted

**always go for whole milk for ultimate creaminess, my favorite brands are Maplebrook Farms and Belgiosio Ricotta con latte

First up get your beets peeled, chopped and roasted- spread on cookie sheet lined with either foil or parchment paper, drizzle with olive oil and salt/pepper and roast at 400 degrees 20-25 min

Put on a pot of salted water for the pasta- sit and read a book while you wait for the beets and water to do their things!.... 

Once pasta goes into boiling water it's time to saute up your greens of choice, a little olive oil in the bottom of a skillet and toss greens in until they wilt, season with salt and set aside

Once pasta is cooked al dente (a.k.a. has a little firmness still- no one likes soggy noodles) divide in bowls and top with a dollop of ricotta cheese followed by the sauted greens and beets.  For the finishing touch grate some lemon peel over the dish- it really wakes up the flavors!!

Now you are ready to enjoy lunch! xo