Prep: 15 mins
Cook: 20 mins
Serves: 4
Easy
Ingredients
800g Kent pumpkin, seeded, peeled, cut into 2cm pieces
1/4 cup (60ml) extra virgin olive oil
350g pkt Coles Finest Girasoli Butternut Pumpkin & Three Cheese
375g ricotta
1/3 cup finely grated parmesan
2 teaspoons finely grated lemon rind
4 bacon rashers, coarsely chopped
1/4 cup (40g) pine nuts, toasted
120g pkt Australian Baby Spinach
Finely grated parmesan, extra, to serve
Method
Preheat oven to 220°C. Line a baking tray with baking paper. Place pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season. Bake, turning occasionally, for 20 mins or until golden brown and tender.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) of the cooking liquid.
Combine the ricotta, parmesan and lemon rind in a small bowl. Season.
Heat 1 teaspoon of remaining oil in a frying pan over medium heat. Add the bacon. Cook, stirring, for 2-3 mins or until golden. Add pumpkin, pine nuts, spinach, pasta, remaining oil and reserved liquid. Cook, tossing, for 1-2 mins or until spinach just wilts.
Add half the ricotta mixture. Toss to combine.
Divide among serving plates.
Top with remaining ricotta mixture and extra parmesan.