| Servings | serves |
Ingredients
- 500 grams Penne Pasta
- 460 grams Butternut Pumpkin cut into small cubes
- 40 mls Extra Virgin Olive Oil
- 2 cloves Garlic Cloves crushed
- 100 grams Semi-dried Tomatoes chopped
- 4 slices Prosciutto chopped
- 250 grams Baked Ricotta cut into small cubes
- 3 tablespoons Basil shredded
Ingredients
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Instructions
- Cook the pasta in a large pan of rapidly boiling, salted water. Drain well. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 to 12 minutes or until just tender, then drain.
- Heat the oil in a large saucepan, add the garlic and cook over a medium heat for 30 seconds. Add the tomato, prosciutto, pumpkin and penne and toss gently over a low heat for one to two minutes or until heated through.
- Add the baked ricotta and basil, season with salt and cracked black pepper and serve immediately.
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