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.

Roasted pumpkin and bacon pasta with lemon ricotta
Roasted pumpkin and bacon pasta with lemon ricotta
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a quick and delicious pasta dish with roasted pumpkin, crispy bacon, and tangy lemon ricotta for a fast, flavorful weeknight dinner.
Ingredients:
  • 800g Kent pumpkin, seeded, peeled, cut into 2cm pieces
  • 60ml olive oil
  • 350g pkt Girasoli Butternut Pumpkin & Three Cheese
  • 375g ricotta
  • 82.50 ml finely grated parmesan
  • 2 tsp finely grated lemon rind
  • 4 bacon rashers, coarsely chopped
  • 40g pine nut
  • 120g pkt Baby Spinach
  • Finely grated parmesan, extra, to serve
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with parchment paper. Spread pumpkin on the tray and drizzle with 2 teaspoons of oil. Season with salt and pepper. Roast for 20 minutes, turning occasionally, until pumpkin is golden brown and tender.
  • While you wait, cook the pasta in a generously sized saucepan of vigorously boiling water as per package instructions or until it is al dente. Once cooked, drain thoroughly, saving 1/4 cup (60ml) of the cooking liquid.
  • Mix together the ricotta, parmesan, and lemon zest in a small bowl. Season with salt and pepper to taste.
  • In a frying pan over medium heat, heat the remaining oil. Add the bacon and cook, stirring, until golden for about 2-3 minutes. Then add the pumpkin, pine nuts, spinach, pasta, remaining oil, and reserved liquid. Toss everything together and cook for 1-2 minutes until the spinach wilts slightly. Add half of the ricotta mixture and toss to combine. Divide the mixture among serving plates and top with the remaining ricotta mixture and extra parmesan.

Similar Recipes