Tortellini with Ricotta and Butternut Squash
Ingredients
The main ingredients
-
1 and ½
pounds
cubed butternut squash
-
14
ounces
cheese tortellini
-
1
cup
whole milk ricotta cheese
-
1
medium
lemon
-
2
cups
fresh spinach
-
⅓
cup
grated parmesan
-
¼
cup
chopped basil
The seasoning and oil
-
2
tablespoons
extra virgin olive oil
-
½
teaspoon
coarse salt
-
¼
teaspoon
black pepper
-
3
cloves
garlic
-
1
teaspoon
red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Spread the diced butternut squash on the baking sheet and drizzle with 1 tablespoon olive oil, salt, and pepper. Toss to coat and arrange in a single layer.
- Bake the squash for 30-35 minutes, tossing halfway through, until golden and tender.
- Meanwhile, bring a pot of water to boil and cook the tortellini according to package instructions. Drain and set aside.
- In the same pot, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until golden.
- Return the tortellini to the pot and stir in the ricotta, lemon juice, and spinach. Cover and heat until the ricotta is warm and the spinach is wilted.
- Stir in the roasted butternut squash, lemon zest, parmesan, and basil. Adjust seasoning with salt and pepper, and garnish with red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
540
Total fat
24g
Total carbohydrates
61g
Total protein
24g
Sodium
645mg
Cholesterol
69mg
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