date:Aug 05, 2014
Ingredients
1/2 (about 850g) butternut pumpkin, peeled, seeded, cut into 1cm cubes
100ml extra virgin olive oil
350g tortiglioni or other dried short pasta
2 onions, thinly sliced
2 cloves garlic, crushed
300g (1 1/4 cup) ricotta
30g (1 cup) baby spinach, thinly shredded
1 1/2 lemons, juiced
Halved, pitted kalamata olives (optional), to serve
Method
Step 1
Place pumpkin and 60ml (1/4 cup) oil in a large bowl and toss to combine. Season with salt and pepper.
Step 2
Heat a large, heavy-bas