Pumpkin, Spinach & Ricotta Pasta
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
Very enjoyable, easy dish, and one we will be making again. I roasted the butternut squash in the oven, as suggested in the recipe introduction, along with the onion, garlic, olive oil and chilli flakes. However, I halved the quantity of chilli flakes - 1 tsp seemed to be an awful lot! - and added a little more olive oil. We loved the sweet flavour of the squash, offset by the sour lemon juice and the bitter spinach, and melded together with the creamy ricotta. Reviewed for Pick A Chef, Spring 2007.
RECIPE SUBMITTED BY
I love the challenge of creating meals that satisfy my four categories: nutrition, taste, economy and ethics.