Beet Pasta With Ricotta

I was beety-eyed again today and tried "Beet Pasta with Ricotta," on Martha Stewart's website. The result was quite beautiful, but did not taste very interesting, even though it wasn't bad. I did omit the pepper flakes except for a few sprinkled on top, because Emma.

Is it supposed to be this unsmooth? I don't know. It turned out okay though.

I used whole wheat pasta because where the heck would a person even find farrow pasta?

If you make this recipe, you should know that 12 oz of pasta really only needs about half of the sauce recipe. And it's easy, but it does take at least an hour and a half to roast a one-pound beet to the point of tenderness. Maybe a little soft lighting and romantic music might nudge it more quickly into tenderness, I don't know.

Ha ha.

Seductive pasta? Come hither?

Speaking of which, in terms of color, this would be an excellent vegetarian dish to make for Valentine's Day, which is only 10 months away, but you'd probably want to jazz it up a bit. Not with garlic, I guess, but that might do the trick nicely on one of the other days of the year. Some sriracha, maybe? Or cayenne? Or....what if you used blue cheese instead of ricotta? Maybe some lemon juice or zest? Maybe all of the above because it's Valentine's Day and you are throwing caution to the wind and putting it all on the line, pulling out all the stops, and other metaphors?

You have the next 314 days to ponder it.