Roasted pumpkin, ricotta, pine nut and sage pasta
- 400g macaroni
- 550g peeled pumpkin, cut in 2.5cm cubes
- olive oil spray
- 200g reduced-fat ricotta cheese, crumbled
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh sage, finely chopped
- 4 tablespoons pesto, to stir through
1 Cook pasta following packet directions. Drain.
2 Meanwhile, preheat grill on high. Place pumpkin in a shallow microwave-safe dish with 2 tablespoons water and cover loosely with a lid. Microwave on high for 2-3 minutes until just tender. Drain.
3 Line a tray with baking paper. Arrange pumpkin on tray, spray with oil then grill for 2-3 minutes until light golden.
4 To pasta, add pumpkin, ricotta, pine nuts, sage and pesto. Toss until well combined. Serve immediately.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 6g
Make it gluten free: Use gluten-free pasta and pesto.
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