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

Recipe «Penne with roast pumpkin & ricotta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.