• 400 g macaroni
  • 700 g pumpkin, peeled, cut into cubes (3 cups)
  • 2 Tbsp water
  • Olive oil
  • 200 g reduced fat ricotta, crumbled
  • 2 Tbsp pine nuts, toasted
  • 2 Tbsp fresh sage, finely chopped
  • pepper

Cook macaroni following packet directions until al dente. Preheat grill on high, place pumpkin in a shallow microwave safe dish with water and cover loosely. Microwave on high for 2-3 mins until just tender, drain.

Line a tray with baking paper. Arrange pumpkin on tray, then spray with oil. Grill for 2-3 mins until light golden.

Drain pasta, then return to saucepan. Add pumpkin, ricotta, pine nuts, sage and 1 Tbsp olive oil. Toss until combined well. Season with pepper and serve.

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