Tagliatelle With Squash, Chili & Ricotta

• 10 12 ounces butternut squash, peeled and cut into small dice
• 1 pinch chili flakes
• 4 garlic cloves, finely chopped
• 5 ounces tagliatelle pasta
• 1 12 ounces flat-leaf parsley, roughly chopped
• 3 tablespoons ricotta cheese

1. Pour 1 tbsp olive oil into a non-stick frying pan and heat.
2. add the squash and cook for 10 minutes, or until tender.
3. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
4. Cook the pasta following pack instructions.
5. Drain, reserving 2 tbsp of the cooking water.
6. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley.
7. Serve topped with a dollop of ricotta and the remaining parsley.

butternut squash, chili flakes, garlic, tagliatelle pasta, parsley, ricotta cheese

Taken from www.food.com/recipe/tagliatelle-with-squash-chili-ricotta-438645 (may not work)