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.
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Units: US | Metric
- 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
- 1Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
- 2Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
- 3Heat olive oil in a large non-stick frying pan over medium heat.
- 4Add onion and cook for 3-4 minutes or until soft.
- 5Add garlic, chili and pumpkin; cook for 2 minutes.
- 6In a large saucepan over low heat, combine pasta with pumpkin mixture.
- 7Add lemon juice, ricotta and spinach leaves.
- 8Toss gently for 2-3 minutes until spinach is just wilted.
- 9Season and serve warm.
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Nutritional Facts for Pumpkin, Spinach & Ricotta Pasta
Serving Size: 1 (272 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 456.8
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 3.3 g
- Cholesterol 15.6 mg
- Sodium 69.0 mg
- Total Carbohydrate 85.0 g
- Dietary Fiber 12.7 g
- Sugars 3.1 g
- Protein 12.3 g