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Pasta with Pumpkin and Sage

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Pasta with Pumpkin and Sage

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

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
382
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein13 g(13 %)
Fat4 g(3 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.3 mg(25 %)
Folate82 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium664 mg(17 %)
Calcium62 mg(6 %)
Magnesium65 mg(22 %)
Iron2.9 mg(19 %)
Iodine4 μg(2 %)
Zinc1.7 mg(24 %)
Saturated fatty acids0.7 g
Uric acid120 mg
Cholesterol0 mg
Recipe author: EAT SMARTER
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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
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Preparation

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.

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