Roasted pumpkin and bacon pasta with lemon ricotta
This Roasted Pumpkin and Bacon Pasta features creamy roasted pumpkin, crispy bacon, and a refreshing lemon ricotta sauce, creating a delightful blend of flavours. The dish combines roasted vegetables with pasta and spinach for a satisfying meal.
Cook time 15 min
Prep time 15 min
Ingredients:
3 cups pumpkin1/4 cup olive oil
2 cups ricotta cheese
2 tbsp lemon zest
4 bacon strips
1/3 cup pine nuts
3 cups spinach
Get ready to elevate your pasta night with this exquisite Roasted Pumpkin and Bacon Pasta with Lemon Ricotta. This dish combines the creamy sweetness of roasted pumpkin with the savory crunch of bacon, all brought together by a zingy lemon ricotta. It's a perfect medley of flavors and textures that's sure to impress your taste buds.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and dice the pumpkin into bite-sized chunks.
- In a large mixing bowl, toss the pumpkin pieces with olive oil, salt, and pepper.
- Spread the pumpkin evenly on a baking tray lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through.
- In a medium bowl, combine the ricotta cheese with the lemon zest. Mix well until the zest is evenly distributed throughout the ricotta. Set aside.
- While the pumpkin is roasting, cut the bacon into small pieces.
- Heat a skillet over medium heat and cook the bacon pieces until they are crispy, about 5-7 minutes. Remove and drain on a paper towel-lined plate.
- In the same skillet (remove excess bacon fat if necessary), toast the pine nuts over medium heat until they are golden brown, about 2-3 minutes, stirring frequently to prevent burning. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- About 1 minute before the pasta is done, add the spinach to the pot to wilt it slightly.
- Drain the pasta and spinach, reserving about 1/2 cup of pasta cooking water.
- In a large mixing bowl, combine the cooked pasta and spinach with the roasted pumpkin and crispy bacon.
- Add the lemon ricotta mixture and a splash of the reserved pasta cooking water to loosen the sauce as needed. Toss everything together gently until well combined.
- Season with salt and pepper to taste.
- Sprinkle the toasted pine nuts over the top.
- Divide the pasta among serving plates. Enjoy your delicious roasted pumpkin and bacon pasta with lemon ricotta while it's hot!
With its vibrant flavors and delightful textures, this Roasted Pumpkin and Bacon Pasta with Lemon Ricotta is a culinary masterpiece that will leave your guests asking for more. This dish not only looks stunning but also delivers an unforgettable taste experience. Enjoy this comforting yet sophisticated pasta with friends and family for a memorable meal.
Roasted pumpkin and bacon pasta with lemon ricotta FAQ:
Roast the pumpkin at 400°F (200°C) for about 25-30 minutes, or until it's tender and slightly caramelized. Stir halfway through for even cooking.
You can substitute ricotta with cottage cheese or cream cheese for a similar creamy texture. Greek yogurt can also be used, but it will impart a tangier flavor.
Cook the pasta according to the package instructions until it reaches al dente, which means it should be cooked through but still firm to the bite. Taste a piece to ensure doneness.
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to loosen the sauce.
A standard baking sheet (approximately 18x13 inches) works well for roasting the pumpkin. Ensure the pieces are spread out in a single layer for even cooking.
Tips:
- For extra flavor, toss the pumpkin with some garlic powder or smoked paprika before roasting.
- Be sure to cook the bacon until it's crispy to add the perfect contrast to the creamy ricotta and tender pumpkin.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden and fragrant to enhance their nutty flavor.
- Use fresh spinach to maintain a vibrant color and provide a nutritional boost.
- Mix the lemon zest into the ricotta just before serving to keep the citrus flavor fresh and bright.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 24g
Carbohydrates 15g
Fiber 1.30g
Sugar 3.41g
Fat 44g
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