1.Cook pasta in a large saucepan of boiling, salted water, following packet instructions. Drain, reserving ⅓ cup liquid. Transfer pasta to a large bowl. Cover to keep warm.
2.For the roast pumpkin, cut 800g peeled and seeded pumpkin into cubes, steam for 10-15 minutes, until tender (or drizzled with olive oil and baked in a moderate oven, 180°C for 25-30 minutes).
3.Heat oil in same saucepan on high. Saute prosciutto for 1-2 minutes, until crisp and brown. Remove from pan.
4.Add cream and reserved liquid to same saucepan. Bring to boil on high. Reduce heat to low and add cooked pasta with pumpkin, parmesan and capers. Season to taste. Cook gently, stirring for 1 minute to heat through.
5.Remove from heat. Stir spinach and parsley through. Top with shaved parmesan.
Low-fat or lite cream can be used to make creamy dishes with less fat but it won’t thicken as much as full-fat cream.Note