Tagliatelle With Squash, Chili & Ricotta
photo by loof751
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 10 1⁄2 ounces butternut squash, peeled and cut into small dice
- 1 pinch chili flakes
- 4 garlic cloves, finely chopped
- 5 ounces tagliatelle pasta
- 1 1⁄2 ounces flat-leaf parsley, roughly chopped
- 3 tablespoons ricotta cheese
directions
- 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.
- 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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)