Rocket pesto spaghetti with roast pumpkin and ricotta
Savor the flavors of fall with this Rocket Pesto Spaghetti featuring roasted pumpkin and creamy ricotta. This delightful dish combines tender pasta with a vibrant arugula pesto, enhanced by the richness of garlic, parmesan, and pine nuts. Roasted pumpkin adds a perfect touch of sweetness, while a splash of lemon juice brightens the flavors. Perfect for a cozy dinner!
- 28 Jan 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Rocket Pesto Spaghetti with Roast Pumpkin and Ricotta is a delightful fusion of flavors and textures, offering a hearty yet healthy meal. The nutty pesto, creamy ricotta, and sweet roasted pumpkin come together beautifully over a bed of spaghetti. This dish is perfect for a cozy dinner or a special occasion, showcasing the versatility and deliciousness of simple ingredients.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the cubed pumpkin on a baking tray. Lightly spray with cooking oil and season with salt and pepper.
- Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly browned.
- While the pumpkin is roasting, cook the pasta according to the package instructions until al dente.
- Drain the pasta, reserving 1 cup of pasta cooking water.
- In a food processor, combine the arugula, garlic cloves, grated Parmesan cheese, and pine nuts.
- Pulse until the mixture is coarsely ground.
- With the food processor running, slowly add the olive oil and lemon juice. Blend until the pesto is smooth. Season with salt and pepper to taste.
- In a large bowl, toss the hot, drained pasta with the prepared arugula pesto. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until the desired consistency is achieved.
- Gently fold in the roasted pumpkin cubes.
- Divide the pasta among serving plates or bowls.
- Top each serving with dollops of ricotta cheese.
- Finish with a sprinkle of fresh black pepper or extra grated Parmesan, if desired.
- Serve immediately while warm and savor the delightful combination of flavors and textures.
Tips:
- Roast the pumpkin early and allow it to cool slightly before combining it with the pasta; this will help in retaining its shape and texture.
- Use high-quality olive oil and freshly squeezed lemon juice for the pesto to enhance its freshness and flavor.
- To save time, you can prepare the pesto in advance and store it in the refrigerator for up to 3 days.
- Lightly toast the pine nuts before adding them to the pesto to bring out their nutty flavor.
- If you prefer a smoother pesto, blend the ingredients for a longer time, adding a little more olive oil if needed.
Your Rocket Pesto Spaghetti with Roast Pumpkin and Ricotta is now ready to serve. This dish, rich in flavors and textures, is sure to be a hit with family and friends. It's a perfect blend of creamy, nutty, and savory notes, offering a genuinely satisfying culinary experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 530kcal | 27% |
| Protein | |
| Protein 24g | 15% |
| Carbohydrates | |
| Carbohydrates 80g | 24% |
| Fiber 4.39g | 12% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 24% |
| Saturated 6g | 18% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 870ug | 97% |
| Choline 45mg | 9% |
| Vitamin B1 0.91mg | 76% |
| Vitamin B2 0.71mg | 55% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 270ug | 67% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 27mg | 29% |
| Vitamin E 2.91mg | 19% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 320mg | 24% |
| Copper, Cu 0.62mg | 69% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 70ug | 121% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 3.46mg | 31% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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