Roast pumpkin, ricotta, pine nut and sage pasta
Reviewed by our expert panel(at time of publication)
Ingredients
- 400g macaroni
- 700g pumpkin, peeled, cut into 2.5cm cubes (3 cups)
- 2 tablespoons water
- olive oil spray
- 200g reduced-fat ricotta, crumbled
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon olive oil
- black pepper, to season
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
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