Roasted squash, shallot, spinach & ricotta pasta recipe | Good Food
Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish
Ingredients
- 1 butternut squash (approx 800g in weight), peeled and diced
- 4 banana shallots quartered lengthways (roots intact)
- 2 tbsp olive oil
- 400g wholemeal pasta shapes
- 300g baby spinach leaves
- 6 tbsp ricotta
- 4 sage leaves, very finely chopped
- zest and juice 1 lemon
- a few gratings of fresh nutmeg
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