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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You can also find more Noodles and Pastas recipes like American Chopsuey Pasta Sofrito with Chicken Sabziwala Pasta Khao Suey - SK Khazana
Penne With Roasted Pumpkin And Ricotta Recipe Card
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
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.
Nutrition Info
Calories : 1211 Kcal
Carbohydrates : 49.4 gm
Protein : 158.6 gm
Fat : 43.4 gm
Other : 10
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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.
