Pumpkin, Spinach & Ricotta Pasta

• 350 g penne pasta, cooked & kept warm
• 350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks
• 1 tablespoon olive oil
• 1 small Spanish onion, halved and sliced
• 2 garlic cloves, crushed
• 1 teaspoon chili flakes
• 1/2 small lemon, juice of
• 1/2 cup ricotta cheese, reduced fat if you wish
• 150 g baby spinach leaves

1. Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
2. Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
3. Heat olive oil in a large non-stick frying pan over medium heat.
4. Add onion and cook for 3-4 minutes or until soft.
5. Add garlic, chili and pumpkin; cook for 2 minutes.
6. In a large saucepan over low heat, combine pasta with pumpkin mixture.
7. Add lemon juice, ricotta and spinach leaves.
8. Toss gently for 2-3 minutes until spinach is just wilted.
9. Season and serve warm.

penne pasta, butternut pumpkin, olive oil, onion, garlic, chili flakes, lemon, ricotta cheese, baby spinach leaves

Taken from www.food.com/recipe/pumpkin-spinach-ricotta-pasta-204440 (may not work)