Roasted squash and ricotta penne
Serves 4
Easy
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There are many recipes for pasta and butternut squash. This one is one of our favourites. Squash is roasted with the flavourings that suit it best, rosemary and chilli then tossed with penne pasta shapes and ricotta. What could be better for a fast midweek, meat-free meal for four?
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- 750g butternut squashcubed
- 2 sprigs rosemarychopped
- 2 red chilliesfinely chopped
- 4 tbsp olive oil
- ½ × 250g tub ricotta
- 300g pennecooked following packet instructions
Nutrition: per serving
- kcal474
- fat16g
- carbs73.2g
- fibre5.3g
- protein14g
- salt0.12g
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Heat the oven to 200C/fan 180C/gas 6 and roast the squash, herbs and chilli for about 20 minutes until tender. Toss the cooked penne with the cooked squash and dot with ricotta before serving.
