Roast pumpkin, ricotta, pine nut and sage pasta
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Time to make:
$1.98 per serve
(at time of publication)
Full ingredients list:
- 400g macaroni
- 700g pumpkin, peeled, cut into 2.5cm cubes (530g prepared)
- olive oil spray
- 200g low-fat ricotta, crumbled
- 2 tablespoons toasted pine nuts
- 2 tablespoons sage leaves, finely chopped
- 1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta in a large saucepan of boiling water according to packet instructions.
Step 2 Meanwhile, preheat grill on high. Place pumpkin into 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.
Step 3 Line a tray with baking paper. Arrange pumpkin on the tray, spray with oil, then grill for 2-3 minutes until light golden.
Step 4 Drain pasta then return to the saucepan. Add pumpkin, ricotta, pine nuts, sage and olive oil. Toss until well combined. Serve immediately, topped with pepper.
About this recipe
First published: October 2008