Beet and Goat Cheese Ronzoni® Gluten Free™ Spaghetti
1. Dye10 minutes
Bring a large pot of salted water to a boil. Set a colander or mesh sieve into the water and add the sliced beet. Allow the beet to steep and dye the water for about 10 minutes, then remove. (Hint: you can chop the boiled beet and add it to your sauce if desired!)
2. Cook7-8 minutes
Add the Ronzoni® Gluten Free™ Thin Spaghetti to the water and cook for about 7-8 minutes, until cooked through but still al dente. Reserve about 1 cup of the starchy pasta water, then strain the pasta.
3. Caramelize2 minutes
Heat a medium pan over medium-high. Add in the butter and cook until it starts to lightly caramelize and smell nutty.
4. Whisk5 minutes
Whisk in all but ¼ cup of the goat cheese and the reserved pasta water to make a creamy sauce.
5. Toss5 minutes
Add the cooked pasta to the pan and toss to coat in the sauce. If the sauce becomes too thick, stir 1 tablespoon of water at a time until you reach the desired thickness.
6. Divide & Serve5 minutes
Divide among 4 bowls and garnish with the remaining goat cheese and a sprinkle of chopped parsley.