Roasted pumpkin and bacon pasta with lemon ricotta
Experience a mouthwatering blend of fall flavors with our Roasted Pumpkin and Bacon Pasta topped with zesty lemon ricotta. This easy-to-make dish combines roasted pumpkin, crispy bacon, fresh spinach, and pine nuts for a delightful crunch. Perfect for cozy dinners, indulge in this creamy, savory pasta that effortlessly balances hearty and light ingredients.
- 29 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 1.30g | 3% |
| Sugar 3.41g | 3% |
| Fat | |
| Fat 44g | 50% |
| Saturated 11g | 38% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 580ug | 64% |
| Choline 60mg | 11% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 3.94mg | 25% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 16mg | 17% |
| Vitamin E 2.83mg | 19% |
| Vitamin K 120ug | 98% |
| Minerals | |
| Calcium, Ca 350mg | 27% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 2.43mg | 22% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 760mg | 22% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 3.54mg | 32% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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