Photo: Jene Yeo
Roasted squash & ricotta penne
6 ingredients
Serves 4
openrecipes
A clever midweek supper idea, using soft Italian cheese and roasted veg
Estimated Nutrition (whole recipe, rough)
297
Calories
11g
Protein
24g
Fat
7g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750g butternut squash , cubed
- 2 sprigs rosemary , chopped
- 2 red chilli , finely chopped
- 4 tbsp olive oil
- 300g penne , cooked following packet instructions
- ½ x 250g tub ricotta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes