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Jeff Harrell
Pumpkin paste
Large macaroni with bottle gourd, sage, garlic and Parmesan cheese.
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Ingredients
Directions
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Peel the bottle gourd with a peeler or sharp knife. Halve lengthwise and remove the seeds and stringy inside with a spoon.
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Cut the flesh into cubes of 1 cm. Heat the oil in a frying pan and fry the pumpkin for 5 minutes. Change regularly.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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In the meantime, finely chop the garlic and the leaves of the sage in strips.
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Add the garlic and sage to the pumpkin after 5 minutes and bake for another 5 minutes.
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Add half of the cheese to the pumpkin and cook for 1 min.
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Drain the pasta, but collect a little bit of cooking liquid. Mix the pasta with the pumpkin and add a few tablespoons of cooking water for a smooth mixture.
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Serve the pasta with the rest of the cheese and drizzle with the extra virgin olive oil.
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Nutrition
460Calories
Sodium6% DV134mg
Fat29% DV19g
Protein30% DV15g
Carbs18% DV55g
Fiber12% DV3g
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