Penne With Roasted Pumpkin And Ricotta

Ingredients list for Penne With Roasted Pumpkin And Ricotta

• 200 grams Whole wheat penne pasta boiled till al dante
• 200 grams Red pumpkin (bhopla/kaddu) peeled and cubed
• 1/4 cup Ricotta cheese crumbled
• 2 tablespoons Olive oil
• 8-10 cloves Garlic finely chopped
• 1/4 cup Fresh cream
• to taste Salt
• 2 teaspoons Crushed red chillies
• 3/4 cup Vegetable stock
• 1 tablespoon Parsley chopped

Method

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.
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.
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.

Nutrition Info