Creamy Pumpkin, Spinach & Ricotta Penne Delight
This Creamy Pumpkin, Spinach & Ricotta Penne Delight is the epitome of a refreshing, flavorful summer dish that marries creamy ricotta with vibrant spinach and sweet butternut pumpkin in a comforting pasta. Inspired by a beloved recipe from Super Food Ideas magazine and enhanced with a sprinkling of chili flakes and a hint of zesty lemon, this dish can easily be made heartier with the addition of torn fresh leg ham. Although using the microwave for the pumpkin saves time, roasting it with a splash of olive oil in the oven can elevate the flavors significantly. Perfect for family dinners or entertaining guests.
4
Servings
375
Calories
9
Ingredients
Ingredients
penne pasta
350 g (cooked & kept warm)
butternut pumpkin
350 g (peeled, seeded, cut into 2cm chunks)
olive oil
1 tablespoon
Spanish onion
1 small (halved and sliced)
garlic cloves
2 (crushed)
chili flakes
1 teaspoon
lemon juice
1/2 small lemon
ricotta cheese
1/2 cup (reduced fat if preferred)
baby spinach leaves
150 g
Instructions
1
Prepare the pumpkin by peeling, seeding, and cutting it into 2cm chunks.
2
Place the pumpkin chunks in a single layer on a microwave-safe plate, sprinkle with a little water, cover with microwave-safe wrap and cook on high for 4 to 5 minutes until just tender. Drain any excess water.
3
In the meantime, cook the penne pasta according to package instructions. Drain and keep warm.
4
In a large non-stick frying pan, heat olive oil over medium heat.
5
Add the sliced Spanish onion and sauté for 3-4 minutes until softened and translucent.
6
Stir in the crushed garlic and chili flakes, cooking for an additional minute until aromatic.
7
Add the cooked pumpkin chunks to the pan, gently stirring for about 2 minutes to combine and heat through.
8
In a large saucepan over low heat, combine the warm cooked penne with the pumpkin mixture.
9
Add lemon juice, ricotta cheese, and baby spinach leaves to the saucepan.
10
Gently toss the mixture for 2-3 minutes or until the spinach leaves have just wilted and everything is thoroughly mixed.
11
Season with salt and pepper to taste.
12
Serve the pasta warm, optionally garnished with freshly grated Parmesan cheese or torn fresh basil leaves for a finishing touch.
Nutrition Information
12.5g
Fat
52.5g
Carbs
15g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pumpkin, Spinach & Ricotta Penne Delight?
It is a refreshing and flavorful summer dish that combines creamy ricotta with vibrant spinach and sweet butternut pumpkin in a comforting penne pasta.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
What are the main ingredients in this pasta dish?
The main ingredients include penne pasta, butternut pumpkin, olive oil, Spanish onion, garlic, chili flakes, lemon juice, ricotta cheese, and baby spinach.
Is this recipe vegetarian-friendly?
Yes, this is a vegetarian recipe, although meat like leg ham can be added if desired.
How many calories are in one serving?
Each serving contains approximately 375 calories.
What is the recommended way to prepare the butternut pumpkin?
The pumpkin should be peeled, seeded, and cut into 2cm chunks.
How long does it take to cook the pumpkin in the microwave?
It takes about 4 to 5 minutes on high until the pumpkin is just tender.
Can I roast the pumpkin instead of microwaving it?
Yes, roasting the pumpkin with a splash of olive oil in the oven can significantly elevate the flavors.
How much fat is contained in a single serving?
There are 12.5g of fat per serving.
What kind of pasta is used in this recipe?
The recipe calls for 350g of penne pasta.
How much protein does this dish provide per serving?
Each serving provides 15g of protein.
Can I make this dish heartier?
Yes, you can make it heartier by adding torn fresh leg ham to the mixture.
What is the carbohydrate content per serving?
There are 52.5g of carbohydrates per serving.
Does this recipe have a spicy kick?
Yes, it includes 1 teaspoon of chili flakes for a hint of spice.
How much baby spinach should I use?
The recipe requires 150g of baby spinach leaves.
How should the garlic be prepared?
The two garlic cloves should be crushed before being added to the pan.
What type of onion is best for this dish?
A small Spanish onion, halved and sliced, is recommended.
When do I add the ricotta cheese?
Add the ricotta cheese to the saucepan with the lemon juice and spinach after combining the cooked pasta and pumpkin mixture.
How much ricotta cheese is needed?
You will need 1/2 cup of ricotta cheese; reduced fat can be used if preferred.
Is this dish high in fiber?
It provides 5g of fiber per serving.
Where did the inspiration for this recipe come from?
This recipe was inspired by a dish from Super Food Ideas magazine.
What size should I cut the pumpkin?
The pumpkin should be cut into 2cm chunks.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil.
What are some recommended garnishes?
You can garnish the dish with freshly grated Parmesan cheese or torn fresh basil leaves.
How long should I sauté the Spanish onion?
Sauté the onion for 3-4 minutes until it is softened and translucent.
How much lemon juice is used in the recipe?
The juice from 1/2 of a small lemon is used to add a zesty hint.
How do I know when the spinach is cooked enough?
Toss the mixture until the spinach leaves have just wilted, which takes about 2-3 minutes.
Can I use different types of ricotta?
Yes, you can use regular ricotta or a reduced-fat version depending on your preference.
What should I do with excess water from the pumpkin?
You should drain any excess water after microwaving the pumpkin chunks.
How do I prepare the pasta for this recipe?
Cook the penne according to the package instructions, then drain and keep it warm until needed.