Penne with roast pumpkin & ricotta

Cooking Vegetarian Penne with roast pumpkin & ricotta

Detailed step-by-step description of how to cook the dish "Penne with roast pumpkin & ricotta". Try it by all means

Lables: Heart friendly High carb Low cholesterol Low sodium Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the baking tray and spray with oil. Season with salt and pepper. Bake for 45 minutes or until tender and golden.
  2. Cook the pasta in a saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
  3. Combine the lemon juice and oil. Add to the pasta with the pumpkin, olives, basil and chives. Toss until well combined. Crumble ricotta over and serve.

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1kg butternut pumpkin, peeled, deseeded, chopped
Olive oil spray
Salt & freshly ground pepper
400g penne
1/3 cup fresh lemon juice
1 tbsp extra virgin olive oil
1/2 cup pitted Kalamata olives
1/2 cup roughly chopped fresh basil
1 bunch fresh chives, snipped
150g ricotta cheese

Adv

Autors
Preparation time
5
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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