Pumpkin Spinach Ricotta Pasta Recipes

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PUMPKIN, SPINACH & RICOTTA PASTA

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.

Provided by OzLolly

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Pumpkin, Spinach & Ricotta Pasta image

Steps:

  • 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.

Nutrition Facts : Calories 456.8, Fat 9.6, SaturatedFat 3.3, Cholesterol 15.7, Sodium 69, Carbohydrate 85, Fiber 12.7, Sugar 3.1, Protein 12.3

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
1/2 small lemon, juice of
1/2 cup ricotta cheese, reduced fat if you wish
150 g baby spinach leaves

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