Roasted Squash and Ricotta Penne Pasta Recipe

Roasted squash and ricotta penne

  • serves 4
  • Easy

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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Ingredients

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

Nutritional Information

  • Kcals 474
  • Fat 16g
  • Carbs 73.2g
  • Fibre 5.3g
  • Protein 14g
  • Salt 0.12g
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