Tagliatelle with Squash Chili Ricotta
Transform your weeknight dinner routine with this irresistible Tagliatelle with Squash Chili Ricotta—a perfect harmony of creamy, spicy, and earthy flavors. This comforting pasta dish features tender roasted butternut squash, fragrant garlic, and a hint of heat from red chili flakes, all tossed with al dente tagliatelle for a luxuriously silky base. A dollop of lemon-kissed ricotta and crispy sage leaves add a stunning contrast, while Parmesan cheese delivers a nutty finish. Ready in under an hour, this recipe is ideal for cozy evenings and is sure to impress at the dinner table. Whether you're a pasta enthusiast or just looking for a seasonal squash recipe, this dish is a must-try!
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Recipe Information
Ingredients
- 12 ounces Tagliatelle pasta
- 1 medium Butternut squash
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Red chili flakes
- 1 cup Whole-milk ricotta
- 1 cup Parmesan cheese, grated
- 6 leaves Fresh sage leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter
- 0.5 cup Water from pasta cooking
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.
Place the squash cubes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and a pinch of black pepper. Toss to coat evenly.
Roast the squash in the oven for 20-25 minutes, shaking the pan halfway through, until the squash is tender and slightly caramelized. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions, ensuring it is al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
While the pasta is cooking, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sage leaves and fry for 1 minute until crisp. Using a slotted spoon, transfer the sage leaves to a plate lined with paper towels.
In the same skillet, add the garlic (minced) and red chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the roasted squash to the skillet and gently mash some of the cubes with the back of a spoon to create a rustic sauce. Stir in the reserved pasta water to loosen the mixture if needed.
Add the cooked tagliatelle to the skillet and toss to coat it in the squash sauce. Season with the remaining salt and black pepper.
In a small bowl, mix the ricotta with 1/2 teaspoon of lemon zest and a pinch of salt.
Serve the tagliatelle topped with dollops of ricotta, a sprinkle of grated Parmesan, and the fried sage leaves. Garnish with the remaining lemon zest for a fresh finish.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 4.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
