15
VEGETABLE PURÉES FOR
COLORED PASTA
Vegetables color pasta noodles naturally and also add nutrients
without affecting flavor.
Beet Purée for Red-Colored Pasta
Makes ½ cup
1 medium-large beet (about 5½ ounces),
cleaned and trimmed
1. Preheat the oven to 350°F. Wrap the beet in foil and roast
on a sheet pan for 55 to 60 minutes, until tender enough to
be easily pierced with the tip of a sharp knife. Remove from
oven and let cool in foil.
2. When the beet is cool enough to handle, gently rub off skin
under cool, running water. Roughly chop the beet, then
transfer to the work bowl of a food processor and purée
until smooth.
Nutritional information for ½ cup (122g) of purée:
Calories 67 (4% from fat) • carb. 16g • pro. 3g • fat 0g • sat. fat 0g
chol. 0mg • sod. 122mg • calc. 16mg • fiber 4g
Butternut Squash Purée for
Orange-Colored Pasta
Makes 2½ cups
1 butternut squash (about 2 pounds),
halved lengthwise and seeded
1 tablespoon olive oil
1. Preheat the oven to 375°F. Place squash halves on a
rimmed sheet pan and coat all over with olive oil. Roast cut
side down for 35 to 40 minutes, until skin has wrinkled and
you can easily pierce through flesh with a sharp knife.
Let cool slightly.
2. Scoop flesh out into the work bowl of a food processor and
discard skin. Purée until smooth.
Nutritional information per ½ cup (123g) of purée:
Calories 106 (22% from fat) • carb. 22g • pro. 2g • fat 3g • sat. fat 0g
chol. 0mg • sod. 7mg • calc. 87mg • fiber 4g
Spinach Purée for Green-Colored Pasta
Makes about ¾ cup
1 5-ounce clamshell baby spinach
1. Bring a medium pot of water to a rolling boil. Meanwhile, fill
a medium-size bowl with ice and cold water, and set it near
the stove. Add the spinach to the boiling water, pushing
down with a slotted spoon to fully submerge, and blanch
until leaves turn dark green, about 1 minute. Quickly transfer
spinach to the prepared ice bath to halt cooking.
2. Drain spinach well and squeeze out any excess water.
Transfer to the bowl of a food processor and purée until
smooth.
Nutritional information for ½ cup (108g) of purée:
Calories 31 (0% from fat) • carb. 4g • pro. 3g • fat 0g • sat. fat 0g
chol. 0mg • sod. 106mg • calc. 90mg • fiber 3g
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