Roasted squash and ricotta penne
Published: March 25, 2015 at 3:05 PM
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Serves 4
Easy
Total time: 30 mins
0 reviews
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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?
Vegetarian
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Ingredients
Nutrition
-
750g butternut squash
cubed
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2 sprigs rosemary
chopped
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2 red chillies
finely chopped
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4 tbsp olive oil
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½ × 250g tub ricotta
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300g penne
cooked following packet instructions
Nutrition: per serving
- kcal474
- fat16g
- carbs73.2g
- fibre5.3g
- protein14g
- salt0.12g
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Method
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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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