Pumpkin, spinach and ricotta penne

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

The ingredient of Pumpkin, spinach and ricotta penne

1. 350g penne rigate
2. 350g butternut pumpkin, peeled, deseeded, cut into 2cm wedges, rinsed
3. 1 tbsp olive oil
4. 1 small red onion, halved, sliced
5. 2 garlic cloves, crushed
6. 1/2 tsp chilli flakes (optional)
7. 1/2 small lemon, juiced
8. 1/2 cup (120g) reduced-fat ricotta cheese
9. 150g baby spinach, trimmed

The instruction how to make Pumpkin, spinach and ricotta penne

1. Cook pasta in a large saucepan of boiling salted water, following packet directions.
2. Meanwhile, place pumpkin, afterward water clinging, in a single layer, approaching a microwave-safe plate. Cover. Cook in this area HIGH (100%) for 4 to 5 minutes or until just tender. Drain.
3. Heat oil in a large non-stick frying pan over medium heat. ensue onion and cook for 3 to 4 minutes or until soft. accumulate garlic, chilli, if using, and pumpkin. Cook for 2 minutes.
4. Drain pasta and return to saucepan. go to pumpkin mixture, lemon juice, ricotta and spinach. Toss over low heat for 2 to 3 minutes or until spinach has just wilted. Season in the manner of salt and pepper and serve.

Nutritions of Pumpkin, spinach and ricotta penne

fatContent: 418.011 calories
saturatedFatContent: 8.6 grams fat
carbohydrateContent: 2.7 grams saturated fat
sugarContent: 66.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 15.6 grams protein
sodiumContent: 13 milligrams cholesterol