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.

Pumpkin, spinach and ricotta penne
Pumpkin, spinach and ricotta penne
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and delicious vegetarian pasta for Meatless Mondays.
Ingredients:
  • 350g penne rigate
  • 350g butternut pumpkin, peeled, deseeded, cut into 2cm wedges, rinsed
  • 18.20 gm olive oil
  • 1 small red onion, halved, sliced
  • 2 garlic cloves, crushed
  • 1/2 tsp chilli flakes (optional)
  • 1/2 small lemon, juiced
  • 120g ricotta
  • 150g baby spinach, trimmed
Instructions:
  • Boil the pasta in a large saucepan of salted water according to the package instructions.
  • Place the pumpkin in a single layer on a microwave-safe plate, cover, and microwave on HIGH for 4 to 5 minutes until just tender. Drain excess water before proceeding.
  • In a large non-stick frying pan over medium heat, heat oil. Sauté onion until soft for 3 to 4 minutes. Stir in garlic, optional chili, then add pumpkin and cook for 2 minutes.
  • After draining the pasta, combine it back in the saucepan with the pumpkin mixture, lemon juice, ricotta, and spinach. Stir gently over low heat for 2 to 3 minutes until the spinach wilts slightly. Season to taste with salt and pepper before serving.

Similar Recipes