Green salad with olive dressing
A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish
Roasted squash, shallot, spinach & ricotta pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 butternut squash(approx 800g in weight), peeled and diced
- 4 banana shallotsquartered lengthways (roots intact)
- 2 tbsp olive oil
- 400g wholemeal pastashapes
- 300g baby spinachleaves
- 6 tbsp ricotta
- 4 sageleaves, very finely chopped
- zest and juice 1 lemon
- a few gratings of fresh nutmeg
Nutrition: per serving
- kcal504
- fat11glow
- saturates3g
- carbs84g
- sugars14g
- fibre14g
- protein18g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
step 2
Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
step 3
Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.
