Easy Ricotta Butternut Squash Pasta

Name: Easy Ricotta Butternut Squash Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 pound pasta; 12 ounce frozen butternut squash; 1 tablespoon olive oil; 1 tsp salt; 3/4 cup ricotta; 1/2 cup Parmesan; 1/4 tsp nutmeg; 1/4 tsp ginger; 5 sage leaves, chopped; 1/2 tsp pepper; 1/2 lemon

2 steps

Prep:5minCook:10min

This is a one-pot meal that can be thrown together very quickly. Feel free to adjust the seasonings to your preference!

Updated at: Wed, 16 Aug 2023 19:08:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories812.6 kcal (41%)

Total Fat24.4 g (35%)

Carbs118.2 g (45%)

Sugars8.1 g (9%)

Protein32.4 g (65%)

Sodium1503.1 mg (75%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 poundpasta

12 ouncefrozen butternut squash

1 tablespoonolive oil

1 tspsalt

¾ cupricotta

½ cupparmesan

¼ tspnutmeg

¼ tspginger

5sage leaves

chopped

½ tsppepper

0.5lemon

Instructions

Step 1

Add a spoonful of salt to a pot of water and bring to a boil. Add squash. After two minutes add pasta. About a minute before pasta is done, drain the water but save about a quarter cup. Return the pasta and squash to the pot.

Step 2

Add ricotta, Parmesan, olive oil, reserved pasta water, salt, pepper, nutmeg, ginger, and sage leaves to pot. Mix everything together until the cheese melts and the squash is mashed into a sauce. If the cheese isn’t melting turn the heat on low and stir. Squeeze lemon on top to finish.