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Photo of Ricotta and spinach agnolotti with pumpkin sauce by WW

Ricotta and spinach agnolotti with pumpkin sauce

10
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Swap the traditional meaty pasta sauce for this lighter pumpkin one. Its smooth texture is matched perfectly with the crunchy bacon pieces.

Ingredients

Olive oil

1 tsp

Onion

1 medium, finely chopped

Garlic

1 clove(s), crushed

Shortcut bacon

125 g, fat trimmed , chopped

Canned diced tomatoes

400 g

Pumpkin

350 g, cut into 1.5cm pieces

Baby spinach

100 g

Fresh pasta, agnolotti, spinach and ricotta

375 g

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Fill and boil the kettle. Heat oil in a large saucepan over medium-high heat. Cook onion, garlic and bacon, stirring, for 3–4 minutes or until light golden.
  2. Add tomatoes and ½ cup (125ml) boiling water and bring to the boil. Add pumpkin. Reduce heat to medium and simmer, uncovered, for 10 minutes or until pumpkin is tender. Add spinach and cook for 1 minute or until just wilted. Season with pepper.
  3. Meanwhile, pour remaining boiled water from kettle into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain. Serve pasta topped with pumpkin sauce and parmesan.

Notes

TIP: Timesaver: Use 1 teaspoon crushed garlic from a jar or tube instead of fresh garlic. Use pre-chopped pumpkin sold in packs in the fresh produce section of some supermarkets.

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