Fennel Was An Unlikely Presence in My Kitchen – {Beet + Fennel Pink Pasta}

by Stephanie Tulman on September 3, 2014

Beet and Fennel Pink Pasta unmixed This week’s recipe is adapted from Clean Eating Magazine’s Beet, Fennel and Ricotta Fusilli.  I have a boatload of cooking magazines on my coffee table and I decided to flip and rip.  Flip and rip is my process of flipping through the mags and ripping out the recipes that I find intriguing or inspiring!   This one looked great – and who doesn’t love pasta?!

Beet and Fennel Pink Pasta zoom At first glance, I thought ‘ew, I’m going to pull out the fennel’.  But I decided that I would just give it a shot.  Let me tell you, when fennel is roasted, that sharp pungent licorice taste is no where near as present as you’d think, and it’s actually not too bad!  I even ate a couple of pieces fresh off the baking sheet from the oven!  When combined with all the ingredients, the fennel went very well with this pasta.

Beet and Fennel Pink Pasta mixed When you mix everything together, the beets color the noodles a cute pink color and the ricotta melts into the pasta creating a light, cheesy sauce.  I definitely skimped on the pasta cooking water, which definitely needs to be preserved for the sauce later.  Do not be shy when you ladle the cooking water into the finished product ; )

Surprisingly, this turned out to be a really light dish.  I would suggest adding a protein like chicken or gardein strips to bulk it up.

Look forward to a guest post next week as I’ll be jet setting again for work!

Thanks for stopping by!

xo, This Chick

Beet and Fennel Pink Pasta

Beet and Fennel Pink Pasta

Adapted from Clean Eating Magazine's Beet, Fennel and Ricotta Fusilli


  • 4 small red beets, trimmed, roasted and peeled (I use pre-prepared beets by Love Beets, found at Whole Foods)
  • 2 fennel bulbs, fronds removed and chopped into 1/2-inch wedges
  • 2 tsp olive oil
  • 8 oz. pasta (I use quinoa fusilli)
  • 3 tsp unsalted toasted pine nuts (I just nuke them on the stove over medium low heat real quick)
  • 1 cup reduced-fat ricotta cheese
  • 1 Tbsp chopped fresh tarragon


  1. Preheat oven to 425. Place the fennel on a baking sheet and drizzle with olive oil, salt and pepper. Bake in the oven for 15-20 minutes, turning halfway.
  2. Cook pasta al dente according to package directions. Reserve 1 cup of the cooking water for later. Drain pasta and put in a large serving dish.
  3. Add beets, fennel and pine nuts to the pasta. Add a little bit of the reserved cooking water and stir. Next add ricotta and more cooking water so that you have a sauce-like consistency. You want to add water as needed for moisture but not soupy! Top with tarragon and serve!


{ 1 comment… read it below or add one }

Janine September 4, 2014 at 10:26 am

I’m definitely going to make this one. All ingredients are just what I love to eat. Good job Steph!


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