How To Make Roasted Squash, Shallot, Spinach & Ricotta Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium-sized squash, peeled and diced
- 2 shallots, thinly sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 8 ounces pasta
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a baking sheet, combine the diced squash, shallots, olive oil, garlic, salt, and pepper. Toss to coat well.
-
Roast the squash and shallots in the preheated oven for 20-25 minutes, or until golden brown and tender.
-
While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
-
In a large pan, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes.
-
Add the roasted squash and shallots to the pan with the spinach and mix well.
-
Add the cooked pasta and ricotta cheese to the pan. Stir until the pasta is well coated with the ricotta.
-
Cook for an additional 2-3 minutes, until everything is heated through.
-
Season with salt and pepper to taste.
-
Serve the roasted squash, shallot, spinach & ricotta pasta hot.
Nutrition
- Calories : 380kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 260mg
- Total Carbohydrates : 50g
- Dietary Fiber : 7g
- Sugar : 4g
- Protein : 12g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
