Recipe of the Moment: Pumpkin Penne.

I am loving this dish at the moment. When I went down the coast for the weekend my cousin cooked it for me, and I loved every last morsel. It’s low-fat, delicious, cheap and easy.

Penne with pumpkin, spinach and ricotta

Ingredients (serves 4)
500g peeled pumpkin, cut into 1-2cm cubes
2 tbs olive oil
400g penne
1 leek (white part only), cleaned, finely chopped
1 garlic clove, crushed
150g baby spinach leaves
125g low-fat ricotta

Preheat the oven to 190°C.
Toss pumpkin and 1 tablespoon oil in a bowl and place on a baking tray. Roast for 15 minutes or until tinged golden.
Meanwhile, cook the penne in a large saucepan of boiling, salted water until al dente.
Heat remaining oil in a large frypan over medium-low heat, add leek and cook, stirring occasionally, for 5 minutes until soft.
Add garlic and cook for a further minute, then add spinach and remove from heat. Drain pasta and add to pan with leek mixture. Add pumpkin and toss to combine.
Serve sprinkled with ricotta and freshly cracked black pepper.

Enjoy. xx



7 thoughts on “Recipe of the Moment: Pumpkin Penne.”

  1. hi lovely lady, i was waiting for a wintery night at home with my man to try this out, tonights the night! (except i have a block of fetta to use instead of ricotta.. oops) thanks for the recipe and hope you and your beautiful family are having a sweet weekend xox
    ps. I adore your blog!

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