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+ servings

Brown Butter Lemon-Scented Shells and Beets with Whipped Ricotta

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 -6


  • 1 cup ricotta cheese
  • 1 tablespoon milk
  • 1 tablespoon + 1 teaspoon lemon zest divided
  • 3 medium golden beets peeled and chopped into bite-sized pieces
  • 1 pound dry pasta shells
  • 1/2 cup unsalted butter 1 stick
  • salt and black pepper to taste
  • 1 tablespoon fresh parsley
  • Serve with protein of choice I served with chicken breast


  • In the bowl of your stand mixer with whisk attachment fixed, add the ricotta cheese and milk. Mix on medium speed for about 3 minutes. Remove from the bowl from the stand mixer and season to taste with salt and black pepper. Fold in 1 teaspoon of lemon zest.
  • Bring to large pots of water to a boil. Salt both pots, and add the beets to one pot and the pasta to another. Boil the beets for about 8 minutes, or until just tender. Drain and set aside. Boil the pasta for 8-10 minutes or until cooked to al dente. Drain and set aside.
  • While the beets and pasta are boiling, add the butter to a large skillet and heat over medium-low heat. Melt the butter and continue to cook, swirling it frequently, until brown bits begin to form on the bottom of the pan. Remove the pan from heat immediately when you see it start to brown. To the pan with the brown butter, add the pasta, beets, 1 tablespoon of lemon zest, and salt and black pepper to taste. Toss to coat.
  • Serve the pasta with a dollop of whipped ricotta and protein of choice if you are using. Sprinkle with fresh parsley and enjoy immediately!