Recipe by OzLolly
My partner and I love this fresh, summer pasta dish. It's adapted from Super Food Ideas magazine (October 2005). Occasionally I'll add some fresh leg ham, torn into pieces at the last step, particularly if we're after a more "meaty" flavour. And if I have extra time, I'll roast the pumpkin in the oven with a splash of olive oil rather than use the microwave.
Top Review by El Bee
I had some leftover roasted pumpkin (not butternut) and was looking for some ideas to combine it with pasta for a quick dinner. This worked great, even with the different squash and the fat free cottage cheese I had in the fridge in place of the ricotta. Definitely a keeper!
- 350 g penne pasta, cooked & kept warm
- 350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks
- 1 tablespoon olive oil
- 1 small Spanish onion, halved and sliced
- 2 garlic cloves, crushed
- 1 teaspoon chili flakes
- 1⁄2 small lemon, juice of
- 1⁄2 cup ricotta cheese, reduced fat if you wish
- 150 g baby spinach leaves
Directions See How It's Made
- Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
- Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Add onion and cook for 3-4 minutes or until soft.
- Add garlic, chili and pumpkin; cook for 2 minutes.
- In a large saucepan over low heat, combine pasta with pumpkin mixture.
- Add lemon juice, ricotta and spinach leaves.
- Toss gently for 2-3 minutes until spinach is just wilted.
- Season and serve warm.