Pumpkin, Spinach & Ricotta Pasta

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 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
  • 12 small lemon, juice of
  • 12 cup ricotta cheese, reduced fat if you wish
  • 150 g baby spinach leaves

Directions

  1. Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
  2. Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
  3. Heat olive oil in a large non-stick frying pan over medium heat.
  4. Add onion and cook for 3-4 minutes or until soft.
  5. Add garlic, chili and pumpkin; cook for 2 minutes.
  6. In a large saucepan over low heat, combine pasta with pumpkin mixture.
  7. Add lemon juice, ricotta and spinach leaves.
  8. Toss gently for 2-3 minutes until spinach is just wilted.
  9. Season and serve warm.
Most Helpful

5 5

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!

4 5

This is a great meal! I didn't have any chilli flakes, which was a shame as it would have completed the dish. I increased the amount of ricotta, I just love that stuff! I microwaved the pumpkin, as I was pressed for time. When I get some chilli flakes, I will be making this dish again!

4 5

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.