Filter
Reset
Sort ByRelevance
Saad
Stewed pumpkin with penne
Stewed pumpkin with penne and Italian spiced tomato ricotta sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the parts into blocks.
-
Heat in a frying pan 2 tbsp oil and fry the onions for 5 min. Add the pieces of pumpkin, add the garlic, the sauce and 100 ml water. Cook the pumpkin covered in 15-20 min. Until tender and soft. Season with salt and pepper.
-
Cook the penne according to the instructions on the package. Spoon through the rest of the oil, the ricotta and the Italian herbs. Reheat 2 minutes at low heat. Divide the pumpkin over 4 plates. Serve with the penne.
Blogs that might be interesting
-
20 minSide dishzucchini, oil, liquid baking product, onion, herbal cream cheese, cream cheese, pine nuts, breakfast bacon,courgette boats stuffed with cheese -
60 minMain dishfrozen leaf spinach part cubes, frozen puff pastry, medium sized egg, dried nutmeg, fresh cream, goat cheese (Bettinne blanc), smoke almonds,spinach and goat cheese quiche with almonds -
20 minMain dishBroccoli, fresh redfish fillet, fish bouillon tablet, tap water, potato slices, garden herb sauce,redfish with garden herb sauce -
85 minMain dishChicken in roast bag, couscous, garden herbal bouillon, traditional olive oil, Italian wok vegetable, fresh parsley,provençal chicken with couscous
Nutrition
570Calories
Sodium34% DV805mg
Fat34% DV22g
Protein38% DV19g
Carbs25% DV74g
Fiber36% DV9g
Loved it