0
Print

Pasta with Pumpkin and Sage

Recipe author: EAT SMARTER
Pasta with Pumpkin and Sage

Pasta with Pumpkin and Sage - Great pasta dish for cool autumn days

0
Print
382
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
350 grams
2
600 grams
Pumpkin pulp (such as. muscat or Hokkaido pumpkin)
1 tablespoon
50 milliliters
100 milliliters
2 sprigs
2 sprigs
print shopping list

Preparation steps

Step 1/5

Cook the pasta according to package directions until al dente.

Step 2/5

Meanwhile, peel the garlic and thinly slice. Thinly slice the pumpkin flesh.

Step 3/5

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.

Step 4/5

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.

Step 5/5

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.