Tagliatelle With Squash, Chili & Ricotta

READY IN: 25mins
Recipe by English_Rose

This low-fat pasta supper takes just 25 minutes to make - but still gives a comforting carb hit.

Top Review by loof751

Very easy and tasty pasta dish! I enjoyed the crushed red pepper and the dollop of ricotta was the perfect touch. Thanks for sharing your recipe!

Ingredients Nutrition

  • 10 12 ounces butternut squash, peeled and cut into small dice
  • 1 pinch chili flakes
  • 4 garlic cloves, finely chopped
  • 5 ounces tagliatelle pasta
  • 1 12 ounces flat-leaf parsley, roughly chopped
  • 3 tablespoons ricotta cheese


  1. Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
  2. Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.

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