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Baked Pumpkin & Ricotta Pasta Recipe

Baked Pumpkin & Ricotta Pasta Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	304.07 Kcal (1273 kJ)
Calories from fat	122.01 Kcal
		% Daily Value*
Total Fat	13.56g	21%
Cholesterol	43.25mg	14%
Sodium	117.26mg	5%
Potassium	530.31mg	11%
Total Carbs	36.26g	12%
Sugars	5.31g	21%
Dietary Fiber	2.13g	9%
Protein	10.33g	21%
Vitamin C	14.9mg	25%
Iron	2.6mg	14%
Calcium	142.1mg	14%

Amount Per 100 g
Calories	100.82 Kcal (422 kJ)
Calories from fat	40.45 Kcal
		% Daily Value*
Total Fat	4.49g	21%
Cholesterol	14.34mg	14%
Sodium	38.88mg	5%
Potassium	175.83mg	11%
Total Carbs	12.02g	12%
Sugars	1.76g	21%
Dietary Fiber	0.71g	9%
Protein	3.43g	21%
Vitamin C	4.9mg	25%
Iron	0.8mg	14%
Calcium	47.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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