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    You are in: Home / Australian / Baked Pumpkin & Ricotta Pasta Recipe
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    Baked Pumpkin & Ricotta Pasta

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    bluemoon downunder's Note:

    A delicious pasta dish, which I have adapted from a recipe in the July 2002 issue of the Australian 'Family Circle'.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
    2. 2
      Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
    3. 3
      Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
    4. 4
      Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
    5. 5
      Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.

    Ratings & Reviews:

    • on February 22, 2010

      55

      Just finished eating this and had to post and say it was delicious! I added some roasted pinenuts which tasted great. All the kids loved it so I'll be making this again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2008

      Very tasty thank you very much. Cheers Ellahazman

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2006

      55

      I used squash in place of pumpkin for this recipe. Although it is extremely rich, it has tons of taste, I did adjust all ingredients slightly, we enjoyed this very much! Thanks bluemoon!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Pumpkin & Ricotta Pasta

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 495.0
     
    Calories from Fat 128
    26%
    Total Fat 14.3 g
    22%
    Saturated Fat 4.8 g
    24%
    Cholesterol 21.2 mg
    7%
    Sodium 173.3 mg
    7%
    Total Carbohydrate 74.8 g
    24%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.9 g
    19%
    Protein 17.4 g
    34%

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