adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penne with pumpkin, spinach and ricotta
Penne with pumpkin, spinach and ricotta
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge guilt-free in a creamy pasta sauce made with low-fat ricotta for a rich and satisfying meal!
Ingredients:
  • 500g peeled pumpkin, cut into 1-2cm cubes
  • 36.40 gm olive oil
  • 400g penne rigate
  • 1 leek (white part only), cleaned, finely chopped
  • 1 garlic clove, crushed
  • 150g baby spinach leaves
  • 125g low-fat ricotta
Instructions:
  • Preheat the oven to 190°C for the perfect cooking temperature.
  • Combine the pumpkin and 1 tablespoon of oil in a bowl, then transfer to a baking tray. Roast until golden brown, about 15 minutes.
  • Simmer the penne in a large pot of flavorful, salted water until perfectly cooked.
  • In a large frypan, heat the remaining oil over medium-low heat. Add the leek and cook, stirring occasionally, until soft, about 5 minutes.
  • Saute garlic for another minute, then add spinach and take off heat. Drain pasta and combine with leek mixture in the pan. Mix in pumpkin until well combined.
  • Garnish with a generous amount of ricotta and a sprinkle of freshly cracked black pepper before serving.

Similar Recipes