Ricotta and spinach agnolotti with pumpkin sauce
1 medium, finely chopped
1 clove(s), crushed
125 g, fat trimmed , chopped
canned diced tomatoes
350 g, cut into 1.5cm pieces
baby spinach leaves
Fresh pasta, agnolotti, spinach and ricotta
grated parmesan cheese
¼ cup(s), (20g)
- Fill and boil the kettle. Heat oil in a large saucepan over medium-high heat. Cook onion, garlic and bacon, stirring, for 3–4 minutes or until light golden.
- Add tomatoes and ½ cup (125ml) boiling water and bring to the boil. Add pumpkin. Reduce heat to medium and simmer, uncovered, for 10 minutes or until pumpkin is tender. Add spinach and cook for 1 minute or until just wilted. Season with pepper.
- Meanwhile, pour remaining boiled water from kettle into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain. Serve pasta topped with pumpkin sauce and parmesan.