Pasta with Pumpkin and Sage
Pasta with Pumpkin and Sage - Great pasta dish for cool autumn days
Healthy, because
Even smarter
Nutritional values
As antioxidants, vegetable dyes from the pumpkin offer protection against cell damage caused by free radicals. The essential oil allicin from garlic not only provides the unique scent, but also a healthy cardiovascular system and a balanced intestinal flora. Essential oils found in sage also have a stimulating effect and facilitate digestion.
The pasta is accompanied by a topping of chopped walnuts and a little bit of small plucked gorgonzola. If you have some time, you can also make your own ribbon noodles with our pasta dough recipe.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 350 grams wide Tagliatelle
- salt
- 2 garlic cloves
- 600 grams Pumpkin (such as. muscat or Hokkaido pumpkin)
- 1 Tbsp olive oil
- 50 milliliters dry white wine
- 100 milliliters Vegetable broth
- lemons
- 2 sprigs thyme
- 2 stalks Sage
- peppers
Preparation steps
Cook the pasta according to package directions until al dente.
Meanwhile, peel the garlic and thinly slice. Thinly slice the pumpkin flesh.
Heat the oil in a skillet and saute the garlic and pumpkin slices until golden brown. Add the wine and broth and simmer over medium heat, stirring occasionally until the pumpkin is tender, about 5 minutes.
Meanwhile, rinse the lemon, pat dry and grate 1 teaspoon of the zest. Rinse the thyme and sage, shake dry and pluck off the leaves.
Mix the herbs and the lemon zest with the vegetables and season with salt and pepper. Drain the pasta, toss in a dish with the vegetables and season to taste with salt and pepper.
