- 1 butternut squash (approx 800g in weight), peeled and diced
- 4 banana shallots, quartered lengthways (roots intact)
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g wholemeal pasta shapes
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 300g baby spinach leaves
- 6 tbsp ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 4 sage leaves, very finely chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- a few gratings of fresh nutmeg
One of the most useful of spices for both sweet and savoury…
Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.