Tagliatelle With Squash, Chili & Ricotta

1. 1

   Pour 1 tbsp olive oil into a non-stick frying pan and heat.

2. 2

   add the squash and cook for 10 minutes, or until tender.

3. 3

   Add the chili flakes and garlic and cook over a low heat for 2 minutes.

4. 4

   Cook the pasta following pack instructions.

5. 5

   Drain, reserving 2 tbsp of the cooking water.

6. 6

   stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley.

7. 7

   Serve topped with a dollop of ricotta and the remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.