Tagliatelle With Squash, Chili & Ricotta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This low-fat pasta supper takes just 25 minutes to make - but still gives a comforting carb hit. Ingredients:
10 1/2 ounces butternut squash, peeled and cut into small dice |
1 pinch chili flakes |
4 garlic cloves, finely chopped |
5 ounces tagliatelle pasta |
1 1/2 ounces flat-leaf parsley, roughly chopped |
3 tablespoons ricotta cheese |
Directions:
1. Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chili flakes and garlic and cook over a low heat for 2 minutes.
2. Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.
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