How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin, Spinach & Ricotta Pasta?

You need 9 ingredients. The key ingredients include: 350 g penne pasta, cooked & kept warm, 350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks, 1 tablespoon olive oil, 1 small Spanish onion, halved and sliced, and more.

Is Pumpkin, Spinach & Ricotta Pasta suitable as pasta & noodles?

Yes, Pumpkin, Spinach & Ricotta Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pumpkin, Spinach & Ricotta Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin, Spinach & Ricotta Pasta Recipe

Name: Pumpkin, Spinach & Ricotta Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g penne pasta, cooked & kept warm; 350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks; 1 tablespoon olive oil; 1 small Spanish onion, halved and sliced; 2 garlic cloves, crushed; 1 teaspoon chili flakes; 1/2 small lemon, juice of; 1/2 cup ricotta cheese, reduced fat if you wish; 150 g baby spinach leaves

Try this homemade Pumpkin, Spinach & Ricotta Pasta recipe the whole family will love. Made with penne pasta, butternut pumpkin, olive oil and onion. Eas…

This Pumpkin, Spinach & Ricotta Pasta relies on simple, everyday ingredients such as olive oil, garlic cloves, crushed, chili flakes and small lemon, juice of. It comes together quickly and makes 4 servings, at about 1129 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

350 g penne pasta, cooked & kept warm
350 g butternut pumpkin, peeled, seeded, cut into 2cm chunks
1 tablespoon olive oil
1 small Spanish onion, halved and sliced
2 garlic cloves, crushed
1 teaspoon chili flakes
1/2 small lemon, juice of
1/2 cup ricotta cheese, reduced fat if you wish
150 g baby spinach leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1129 kcal
Category
Pasta & Noodles

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