0
Print

Pasta with Pumpkin and Sage

0
Average: 0 (0 votes)
(0 votes)
Pasta with Pumpkin and Sage
382
calories
Calories

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

0
Print
easy
Difficulty
30 min.
Preparation
Nutritions
Fat4 g
Saturated Fat Acids0.7 g
Protein13 g
Roughage7.9 g
Sugar added0 g
Calorie382
1 serving contains
Calories382
Protein/g13
Fat/g4
Saturated fatty acids/g0.7
Carbohydrates/g70
Added sugar/g0
Roughage/g7.9
Bread exchange unit6
Cholesterol/mg0
Uric acid/mg120
Vitamin A/mg0
Vitamin D/μg0.3
Vitamin E/mg2.2
Vitamin B₁/mg0.2
Vitamin B₂/mg0.2
Niacin/mg4.8
Vitamin B₆/mg0.3
Folate/μg82
Pantothenic acid/mg0.9
Biotin/μg1.1
Vitamin B₁₂/μg0
Vitamin C/mg19
Potassium/mg664
Calcium/mg62
Magnesium/mg65
Iron/mg2.9
Iodine/μg4
Zinc/mg1.7

Recipe author: EAT SMARTER
Ingredients
Preparation

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.

Add comment