Stewed pumpkin with penne
Stewed pumpkin with penne and Italian spiced tomato ricotta sauce
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.
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