Tagliatelle with squash, chilli & ricotta

This low-fat pasta supper takes just 25 minutes to make - but still gives a comforting carb hit

Pour 1 tbsp olive oil into a non-stick frying pan and heat. add the squash and cook for 10 minutes, or until tender. Add the chilli flakes and garlic and cook over a low heat for 2 minutes. Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. stir the pasta through the squash, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley. 405 kcalories, protein 13.7g, carbohydrate 72.1g, fat 8.9 g, saturated fat 2.4g, fibre 5.5g, salt 0.09 g