Butternut Squash Ricotta Pasta
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 -5 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Ricotta Pasta
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Butternut squash ricotta pasta features pasta tossed in a creamy ricotta sauce and topped with roasted butternut squash tossed in Italian seasoning, garlic, and spicy Calabrian chilis.
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Ingredients
Butternut Squash
- 1 butternut squash peeled, seeds removed, and diced (about 5 cups)
- 2-3 shallot peeled and quartered
- 1 1/2 tablespoons extra virgin olive oil DeLallo brand
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon Calabrian chili paste DeLallo brand
Ricotta Pasta
- 1 cup ricotta cheese whole milk
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice fresh
- salt to taste
- black pepper to taste
- 1 pound whole wheat cavatappi pasta DeLallo Organic brand
- 1 cup water reserved pasta water
- 1/4 cup walnuts toasted
- Parmesan Cheese grated, for serving
Instructions
- Preheat oven to 400° F. Place the butternut squash and shallots into a large bowl and add in the olive oil, Italian seasoning, garlic powder, Calabrian chili paste, salt and pepper. Toss everything together until it’s coated and then dump it onto a baking sheet sprayed with cooking spray.
- Spread the vegetables out into a single layer and roast for 15 minutes, then remove from the oven and toss the squash with a spatula. Return the baking sheet to the oven and roast for another 10-15 minutes or until tender.
- While the squash roasts, bring the pasta to a boil in a large pot of salted water and cook until al dente. Before draining the pasta, ladle out 1 cup of the pasta water.
- Combine the ricotta, lemon zest and juice, salt and pepper in the bowl of a food processor and process until smooth. You can also use a blender or whisk it by hand, although it won’t be as creamy when done by hand.
- Add the drained pasta back into the pot along with the ricotta. Pour in about 1/3 cup of the reserved pasta water. Stir together until the sauce is coating all of the pasta. If the sauce looks too thick, add in additional pasta water. Taste for seasoning.
- Pour the pasta into a serving bowl and top it with the roasted butternut squash and shallots, chopped walnuts, and Parmesan cheese.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
58g
(19%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
15mg
(5%)
Sodium
242mg
(10%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 15mg | 5% |
| Sodium | 242mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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