Roasted Squash and Ricotta Pasta

This is a dish I threw together out of leftover ricotta and squash that I didn’t want to waste. My husband said it tasted a lot unhealthier than it probably was – and he was right. The part-skim ricotta and roasted squash combine to make a creamy, rich sauce that really sticks to the pasta. For an easy and delicious vegetarian meal, this is a winner. I hope you think so too! And of course, I’ll submit this to Presto Pasta Nights.

12 oz butternut squash, peeled and diced
1 small onion, sliced
2 cloves of garlic, peeled
salt & pepper
1/4 tsp grated nutmeg
1/2 cup part-skim ricotta
6 oz whole wheat spaghetti
baby spinach, about 2 handfuls
2 tbsp pine nuts, toasted

Preheat oven to 375F. Arrange squash and onions on a baking sheet coated with cooking spray, sprinkle with salt pepper, and nutmeg, spritz with olive oil and toss around. Place the two cloves of garlic on a small square of foil spritzed with olive oil, and wrap it up. Put on the baking sheet with the onions and squash. Roast for about 40 minutes, until vegetables are tender and lightly browned.

Bring a pot of water to a boil and cook the spaghetti. Meanwhile, combine ricotta cheese, the roasted garlic, and about 1/2 cup of the cooked squash in a blender. Add 1-2 ladles of pasta water and puree.

Drain the pasta and return it to the pan, keeping warm Combine with the ricotta sauce and the spinach, stirring to coat the pasta and wilt the spinach. Fold in the remaining vegetables. Garnish each serving with pine nuts.

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7 Responses to “Roasted Squash and Ricotta Pasta”

  1. 1

    Kevin — February 28, 2008 @ 3:39 am Reply

    Roasted squash in a creamy ricotta sauce on pasta sounds good.

  2. 2

    Kate — February 28, 2008 @ 8:14 pm Reply

    One of my favorite compliments from my husband is when he says “How bad for us is this” when I make something that tastes like its worse for us than it is.

  3. 3

    Ruth Daniels — February 29, 2008 @ 3:19 pm Reply

    It does sound wonderful. Thanks for sharing with PResto Pasta Nights.

  4. 4

    Ginny — February 29, 2008 @ 11:32 pm Reply

    Looks delicious! I have tried something similar with goat cheese instead of ricotta. Squash is the best!

  5. 5

    Arundathi — April 19, 2008 @ 11:11 am Reply

    Cara – Loved Loved Loved this pasta and did it for Taste & Create. Check outhttp://arundathi-foodblog.blogspot.com/2008/04/pasta.html

  6. 6

    Kate — April 5, 2011 @ 1:22 am Reply

    One of my favorite compliments from my husband is when he says "How bad for us is this" when I make something that tastes like its worse for us than it is.

  7. 7

    Kevin — April 5, 2011 @ 1:22 am Reply

    Roasted squash in a creamy ricotta sauce on pasta sounds good.

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