Roast pumpkin, ricotta, pine nut and sage pasta
Serves: 4
Time to make: 10 mins
Total cost: $7.68 / $1.92 per serve
(at time of publication)
Ingredients
- 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
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 502cal
-
Kilojoules 2100kJ
-
Protein 18g
-
Total fat 14g
-
–Saturated fat 4g
-
Carbohydrates 75g
-
–Sugars 8g
-
Dietary fibre 6g
-
Sodium 170mg
-
Calcium 170mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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