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 Recipe Card

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.

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


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.