Pumpkin, Spinach & Ricotta Pasta

Recipe by OzLolly
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READY IN: 20mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

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