Roast pumpkin, ricotta, pine nut and sage pasta

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 10 mins

Ingredients

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400g macaroni
700g pumpkin, peeled, cut into 2.5cm cubes (3 cups)
2 tablespoons water
olive spray oil
200g reduced-fat ricotta, crumbled
2 tablespoons pine nuts, toasted
2 tablespoons fresh sage, finely chopped
1 tablespoon olive oil
black pepper, to season

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Instructions

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1 Cook macaroni following packet directions until al dente.

2 Meanwhile, preheat grill on high. Place pumpkin in a shallow microwave-safe dish with water and cover loosely. Microwave on high for 2–3 minutes until just tender. Drain.

3 Line a tray with baking paper. Arrange pumpkin on tray, then spray with oil. Grill for 2–3 minutes until light golden.

4 Drain pasta, then return to saucepan. Add pumpkin, ricotta, pine nuts, sage and olive oil. Toss until well combined. Serve immediately, topped with pepper.

Nutrition Info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Protein 18 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 75 g

Sugar 8 g

Dietary fibre 6 g

Sodium 170 mg

Calcium 170 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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