Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta

Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta

Over the weekend, Lu and I went to the farmer’s market. We hadn’t been in a couple of weeks, and it was nice to see our local farmer Dale.

He was sitting in a sunny spot near the farm stand, soaking in the rays, marking up a printed inventory spreadsheet, and he looked up and said, “I think you’ll be disappointed – no zucchinis!”

Since we were in a rush, I didn’t have time to explain to him my obsession with root vegetables (since starting Inspiralized), but I’m looking forward to chatting with him next weekend about it.

Before Inspiralized, I never ate a rutabaga. I only ate sweet potatoes diced and roasted. I poo-pooed turnips. I only had parsnips once (in London, while studying abroad) and loved them, but had no idea what they actually looked like, so I never cooked them. Beets were only eaten at restaurants, because they intimidated me. Celeriac? What?! Never heard of it.

You get the picture. I didn’t really know much about root vegetables, thought they were heavy and difficult.

Shortly after starting Inspiralized and asking myself, “Is there more to life spiralizing than zucchini noodles?” And the next day, I had spent that month’s blog revenue in root veggie groceries and started experimenting.

Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta

Rutabaga has been my favorite veggie to spiralize since. Not because it’s easy to spiralize (although, with the Inspiralizer, it’s as easy as it gets), but it absolutely transforms into a delicious noodle. It’s nutty, buttery, and I could literally eat it with nothing on it, just as a side.

My business card and e-mail signature even say “Favorite vegetable to spiralize: rutabaga.” Seriously – don’t believe me, send me an e-mail!

This dish is simple, but flavorful, thanks to the natural flavors of the rutabaga. Can you tell I love rutabaga?

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

5.0 from 1 reviews

Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta
Prep time
Cook time
Total time
Serves: 4
  • 2 medium rutabagas, peeled, Blade C, noodles trimmed
  • 2 cups well-chopped broccoli florets
  • olive oil cooking spray
  • salt and pepper
  • 1 tablespoon extra virgin olive oil + more to drizzle
  • 3 garlic cloves, finely minced
  • ¼ teaspoon red pepper flakes
  • 6 sundried tomatoes, chopped
  • 4 tablespoons/dollops ricotta cheese
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the rutabaga noodles and broccoli and spritz with cooking spray, and season with salt and pepper. Roast for 15-20 minutes or until the noodles are al dente.
  2. Once the rutabaga is done roasting, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and red pepper flakes. Let cook until fragrant, about 2 minutes, careful not to brown. Add the rutabaga noodles and sundried tomatoes into the pan, and toss well for 2-3 minutes to combine the flavors.
  3. Divide into plates or bowls and top with a dollop of ricotta and drizzle of olive oil. Serve.
Nutrition Information
Serving size: 4 Calories: 173 Fat: 8g Saturated fat: 2g Carbohydrates: 22g Sugar: 10g Sodium: 65mg Fiber: 7g Protein: 6g

broccoli & sundried tomato rutabaga pasta with ricotta

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  1. This recipe looks great, I adore Swede aka Rutabaga! Ali, I like the flavor of tomatoes but I don’t like the texture of chucks of tomato. It’s a weird issue, I know haha! Do you think blending the sundried tomatoes and mixing them into the ricotta, and then stir this through the noodles in the pan to warm would work ok?
    Thank you!

  2. I’ve NEVER cooked with a rutabaga. I don’t think I even know what one looks like. But this recipe looks too delicious to not try! I’m not a fan of pasta so I’m always looking for pasta substitutes like this.

  3. I have a giant rutabaga from my CSA instead of two medium sized ones. Do you think I could halve it lengthwise and still get decent “noodles”? It’s probably 5-6 inch across at the middle.

  4. This looks great!. It’s already on my list to make for dinner soon. Since I don’t do dairy, I’ll use Cashew Cheeze with the tomatoes blended in. It should be perfect. Thanks for this. I love rutabagas too!

  5. Love rutabaga and this recipe looks amazing! How do you think it will taste with cauliflower instead of broccoli. My husband has food allergies so I have to rearrange a lot of your recipes but most of them work out great. I think mostly I have to leave out the onions and garlic oh yes the egg yolks. So back to using cauliflower, what do you think?

  6. I’ve never had rutabaga (don’t even know what it looks like), but this recipe looks fantastic, I can’t wait to try it! (Also I find your fanatism towards rutabaga cute ;-)

    • ps. I just made yesterday your Butternut Squash Noodles with Almond Ricotta and Coconut Bacon for lunch and it was amazing!! I had some hardships spiralizing the butternut squash, but it tasted fantastic! I’m sure I’ll make that recipe as long as butternut squash is in season!

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