Ingredients
Scale
- 1 butternut squash, peeled, seeds removed, and diced (about 5 cups)
- 2–3 shallots, peeled and quartered
- 1 1/2 tablespoons DeLallo extra virgin olive oil
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon DeLallo Calabrian chili paste
- 1 cup whole milk ricotta
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- 1 pound DeLallo Organic Whole Wheat Cavatappi
- 1 cup reserved pasta water
- 1/4 cup toasted walnuts
- Grated parmesan cheese, for serving
Instructions
- Preheat oven to 400°F.
- Combine butternut squash and shallots with olive oil, seasoning, and chili paste, then roast for 25-30 minutes.
- Boil salted water and cook cavatappi until al dente, reserving 1 cup of pasta water.
- Blend ricotta with lemon zest, lemon juice, salt, and pepper until smooth.
- Combine pasta with ricotta mixture and enough pasta water for desired consistency.
- Top with roasted vegetables, walnuts, and parmesan cheese before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure even spreading of vegetables for consistent roasting.
Taste and adjust ricotta mixture seasoning before adding to pasta.
Reserve more pasta water if a creamier sauce is desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 10
- Sodium: 400
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 8
- Protein: 18
- Cholesterol: 25