Penne with pumpkin and ricotta

A really nice light meal with 5.5 points per serve or totally core!

Ingredients (serves 4)
500g peeled pumpkin, cut into 1-2cm cubes
2 tbs olive oil
300g penne
1 leek (white part only), cleaned, finely chopped
1 garlic clove, crushed
150g baby spinach leaves
125g low-fat ricotta
Method
Preheat the oven to 190°C.
Toss pumpkin and 1 tablespoon oil in a bowl and place on a baking tray. Roast for 15 minutes or until tinged golden.
Meanwhile, cook the penne in a large saucepan of boiling, salted water until al dente.
Heat remaining oil in a large frypan over medium-low heat, add leek and cook, stirring occasionally, for 5 minutes until soft.
Add garlic and cook for a further minute, then add spinach and remove from heat. Drain pasta and add to pan with leek mixture. Add pumpkin and toss to combine.
Serve sprinkled with ricotta and freshly cracked black pepper.