Best Pumpkin Spinach Ricotta Pasta Recipes

PUMPKIN, SPINACH & RICOTTA PASTA

Steps:

• Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
• Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Add onion and cook for 3-4 minutes or until soft.
• Add garlic, chili and pumpkin; cook for 2 minutes.
• In a large saucepan over low heat, combine pasta with pumpkin mixture.
• Add lemon juice, ricotta and spinach leaves.
• Toss gently for 2-3 minutes until spinach is just wilted.
• Season and serve warm.

CHEESY BAKED PUMPKIN PASTA WITH KALE

Steps:

• Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
• Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
• In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
• Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.