Pumpkin, Spinach & Ricotta Pasta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 350 g penne pasta, cooked & kept warm
• 350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks
• 1 tablespoon olive oil
• 1 small spanish onion, halved and sliced
• 2 garlic cloves, crushed
• 1 teaspoon chili flakes
• 1/2 small lemon, juice of
• 1/2 cup ricotta cheese, reduced fat if you wish
• 150 g baby spinach leaves

Recipe

• 1 place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
• 2 cover and cook on high power for 4 to 5 minutes or until just tender; drain.
• 3 heat olive oil in a large non-stick frying pan over medium heat.
• 4 add onion and cook for 3-4 minutes or until soft.
• 5 add garlic, chili and pumpkin; cook for 2 minutes.
• 6 in a large saucepan over low heat, combine pasta with pumpkin mixture.
• 7 add lemon juice, ricotta and spinach leaves.
• 8 toss gently for 2-3 minutes until spinach is just wilted.
• 9 season and serve warm.