"This low-fat pasta supper takes just 25 minutes to make - but still gives a comforting carb hit."
10 1/2 ounces
butternut squash, peeled and cut into small dice
garlic cloves, finely chopped
1 1/2 ounces
flat-leaf parsley, roughly chopped
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.
Page 2 of 2
Tagliatelle With Squash, Chili & Ricotta (cont.)