This recipe is liked by 0 person(s). |
Pumpkin, spinach and ricotta pasta
Nb persons: 1
Yield: 387 cals
Preparation time:
Total time:
Source: Hairy Bikers
50 g | Pasta |
80 g | Butternut squash |
1 tsp | Olive oil |
½ | Red onion |
½ | Red chilli pepper, diced |
1 clove | Garlic, crushed |
10 g | Pine nuts |
20 g | fresh Spinach |
40 g | reduced fat Ricotta cheese |
4 tsp | Lemon juice |
1. Preheat oven to 180°C.
2. Place the pumpkin on a lined baking tray and cook for 10-15 mins or until golden brown.
3. Heat the oil in a small saucepan and add the onion, chilli and garlic. Cook for 3-5 mins.
4. Add the pine nuts and spinach to the pan; cook until the leaves are just wilted. Remove from heat.
5. Add the pumpkin, ricotta, lemon juice and pasta to the pan and stir to combine.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.