Filter
Reset
Sort ByRelevance
JOENAUJOKAS
Tomato paste with sweet pumpkin
Vegetarian pasta with wholegrain penne, pumpkin and ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
Cut the pumpkin into pieces. Remove the seeds and the stringy inside. Cut the unpeeled pumpkin into cubes.
-
Chop the onion. Heat the oil in a frying pan and fry the onion for 1 min. Add the pumpkin and cook for 5 min. Add the rosemary and cook for another 1 min.
-
Add the tomato sauce and heat for 10 minutes on low heat with the lid on the pan until the pumpkin is tender.
-
Spoon the pasta through the sauce and season with salt and pepper. Divide the pasta over deep plates and divide the ricotta over it.
Blogs that might be interesting
-
25 minMain dishbutter or margarine, beef finches, green beans, mashed potatoes à la minute, rucola lettuce,beef finches with rucola puree
-
15 minMain dishcod fillet (260 grams), lemon, flour, butter, wild peaches, grape, fresh oregano,baked cod fillet with grapes and wild peach
-
15 minMain dishquinoamix, chilled edamame soybeans, Japanese soy sauce, ginger syrup, sesame oil, lime juice, Sesame seed, bunch onion, Dutch raw vegetables,quinoa salad with edamame
-
110 minMain dishwheat flour, dried yeast, salt, extra virgin olive oil, water, zucchini, Mozzarella, grated Parmesan cheese, green pesto,mozzarella zucchini pie
Nutrition
530Calories
Sodium14% DV330mg
Fat29% DV19g
Protein36% DV18g
Carbs24% DV71g
Fiber28% DV7g
Loved it