Pumpkin, spinach and ricotta penne

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

Recipe «Pumpkin, spinach and ricotta penne» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.