Roasted pumpkin & bacon pasta with lemon ricotta

Prep: 15 mins

Cook: 20 mins

Serves: 4



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


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.