Pumpkin, spinach and ricotta penne

Cooking Vegetarian Pumpkin, spinach and ricotta penne

This speedy vegetarian pasta is a winner for meat-free Mondays

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook pasta in a large saucepan of boiling salted water, following packet directions.
  2. Meanwhile, place pumpkin, with water clinging, in a single layer, on a microwave-safe plate. Cover. Cook on HIGH (100%) for 4 to 5 minutes or until just tender. Drain.
  3. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add garlic, chilli, if using, and pumpkin. Cook for 2 minutes.
  4. Drain pasta and return to saucepan. Add pumpkin mixture, lemon juice, ricotta and spinach. Toss over low heat for 2 to 3 minutes or until spinach has just wilted. Season with salt and pepper and serve.

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350g penne pasta
350g butternut pumpkin, peeled, deseeded, cut into 2cm wedges, rinsed
1 tbsp olive oil
1 small red onion, halved, sliced
2 garlic cloves, crushed
1/2 tsp chilli flakes
1/2 small lemon, juiced
1/2 cup reduced-fat ricotta cheese
150g baby spinach, trimmed

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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