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
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
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