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Pumpkin, spinach and ricotta pasta

Pumpkin, spinach and ricotta pasta Categories: 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.


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