Method

• 1.
  Preheat the oven to 190°C.
• 2.
  Toss pumpkin and 1 tablespoon oil in a bowl and place on a baking tray. Roast for 15 minutes or until tinged golden.

• 3.
  Meanwhile, cook the penne in a large saucepan of boiling, salted water until al dente.
• 4.
  Heat remaining oil in a large frypan over medium-low heat, add leek and cook, stirring occasionally, for 5 minutes until soft.
• 5.
  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.
• 6.
  Serve sprinkled with ricotta and freshly cracked black pepper.