How to make Penne With Roasted Pumpkin And Ricotta - Nutrition rich penne dish made special with ricotta cheese.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Whole wheat penne pasta boiled till al dante, Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला)

Cuisine : Italian

Course : Noodles and Pastas

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Penne With Roasted Pumpkin And Ricotta

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Penne With Roasted Pumpkin And Ricotta Recipe Card

Penne With Roasted Pumpkin And Ricotta
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Penne With Roasted Pumpkin And Ricotta Recipe

  • Whole wheat penne pasta boiled till al dante 200 grams

  • Red pumpkin (bhopla/kaddu) peeled and cubed 200 grams

  • Ricotta cheese crumbled 1/4 cup

  • Olive oil 2 tablespoons

  • Garlic finely chopped 8-10 cloves

  • Fresh cream 1/4 cup

  • Salt to taste

  • Crushed red chillies 2 teaspoons

  • Vegetable stock 3/4 cup

  • Parsley chopped 1 tablespoon

Method

Step 1

Heat 1 tbsp olive oil on a non stick grill pan, place the pumpkin cubes on it, sprinkle a little salt and lemon juice and grill till slightly burnt. Heat the remaining olive oil in another non stick pan, add garlic and saute till lightly burnt.

Step 2

Add pumpkin and mash them lightly with the back of a fork. Add penne, cream, salt, 1½ tsps crushed red chillies and mix well. Add vegetable stock gradually and cook till thick.

Step 3

Transfer into a serving plate and place bits of ricotta cheese all over. Garnish with parsley and remaining crushed red chillies and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.