Pumpkin, Spinach & Ricotta Pasta - cooking recipe

Ingredients

350 g penne pasta, cooked & kept warm
350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks
1 tablespoon olive oil
1 small Spanish onion, halved and sliced
2 garlic cloves, crushed
1 teaspoon chili flakes
1/2 small lemon, juice of
1/2 cup ricotta cheese, reduced fat if you wish
150 g baby spinach leaves

Preparation

Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
Heat olive oil in a large non-stick frying pan over medium heat.
Add onion and cook for 3-4 minutes or until soft.
Add garlic, chili and pumpkin; cook for 2 minutes.
In a large saucepan over low heat, combine pasta with pumpkin mixture.
Add lemon juice, ricotta and spinach leaves.
Toss gently for 2-3 minutes until spinach is just wilted.
Season and serve warm.