Pumpkin, Spinach And Ricotta Penne

This speedy vegetarian pasta is a winner for meat-free Mondays

The ingredient of Pumpkin Spinach And Ricotta Penne

• 350g penne rigate
• 350g butternut pumpkin peeled deseeded cut into 2cm wedges rinsed
• 1 tbsp olive oil
• 1 small red onion halved sliced
• 2 garlic cloves crushed
• 1 2 tsp chilli flakes optional
• 1 2 small lemon juiced
• 1 2 cup 120g reduced fat ricotta cheese
• 150g baby spinach trimmed

The Instruction of pumpkin spinach and ricotta penne

• cook pasta in a large saucepan of boiling salted water following packet directions
• meanwhile place pumpkin subsequently water clinging in a single layer all but a microwave safe plate cover cook vis u00d0u00b0 vis high 100 for 4 to 5 minutes or until just tender drain
• heat oil in a large non stick frying pan exceeding medium heat go to onion and cook for 3 to 4 minutes or until soft increase be credited with garlic chilli if using and pumpkin cook for 2 minutes
• drain pasta and return to saucepan accumulate pumpkin mixture lemon juice ricotta and spinach toss over low heat for 2 to 3 minutes or until spinach has just wilted season following salt and pepper and serve

Nutritions of Pumpkin Spinach And Ricotta Penne

calories: 418 011 calories
calories: 8 6 grams fat
calories: 2 7 grams saturated fat
calories: 66 1 grams carbohydrates
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calories: n a
calories: 15 6 grams protein
calories: 13 milligrams cholesterol
calories: 72 milligrams sodium
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