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Stewed pumpkin with penne
Stewed pumpkin with penne and Italian spiced tomato ricotta sauce
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Ingredients
Directions
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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.
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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.
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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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Nutrition
570Calories
Sodium34% DV805mg
Fat34% DV22g
Protein38% DV19g
Carbs25% DV74g
Fiber36% DV9g
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