Roast pumpkin, ricotta, pine nut and sage pasta
(at time of publication)
- 400g macaroni
- 700g pumpkin, peeled, cut into 2.5cm cubes (3 cups)
- 2 tablespoons water
- olive oil spray
- 200g reduced-fat ricotta, crumbled
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon olive oil
- black pepper, to season
1 Cook macaroni following packet directions until al dente.
2 Meanwhile, preheat grill on high. Place pumpkin in a shallow microwave-safe dish with water and cover loosely. Microwave on high for 2–3 minutes until just tender. Drain.
3 Line a tray with baking paper. Arrange pumpkin on tray, then spray with oil. Grill for 2–3 minutes until light golden.
4 Drain pasta, then return to saucepan. Add pumpkin, ricotta, pine nuts, sage and olive oil. Toss until well combined. Serve immediately, topped with pepper.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 6g
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