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Photo of Pumpkin, sage and ricotta sauce by WW

Pumpkin, sage and ricotta sauce

2
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Simple and fresh, combine pumpkin and sage with ricotta to create a deliciously smooth pasta sauce that will add the wow factor to week night dinners.

Ingredients

Reduced-fat ricotta cheese

80 g, crumbled

Olive oil

1 tbs

Pumpkin

700 g, cut into 1.5cm pieces

Garlic

1 clove(s), finely chopped

Brown onion

1 medium, finely chopped

Fresh sage

1 tbs, (10 leaves), shredded

Frozen green peas

½ cup(s), (60g)

Baby spinach

100 g

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook pumpkin, garlic, onion and sage, stirring, for 6–8 minutes or until pumpkin is soft and starting to break down. Stir in peas and cook, stirring, for 2 minutes.
  2. Add spinach and cook, covered, for 1 minute or until spinach just wilts. Remove from heat. Add ricotta and stir gently to combine. Season with salt and pepper. Serve.

Notes

SERVING SUGGESTION: Shell or orecchiette pasta. TIP: Swap ricotta for low-fat smooth ricotta and use wholemeal pasta.

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