Olive Magazine
Roasted Squash and Ricotta Penne Pasta Recipe

Roasted squash and ricotta penne

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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?

  • Vegetarian
Nutrition:
NutrientUnit
kcal474
fat16g
carbs73.2g
fibre5.3g
protein14g
salt0.12g
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Ingredients

  • 750g butternut squash, cubed
  • 2 sprigs rosemary, chopped
  • 2 red chillies, finely chopped
  • 4 tbsp olive oil
  • ½ × 250g tub ricotta
  • 300g penne, cooked following packet instructions

Method

  • STEP 1

    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.

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