Pumpkin And Rosemary Pasta Recipes

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PUMPKIN AND ROSEMARY PASTA



Pumpkin and Rosemary Pasta image

Make and share this Pumpkin and Rosemary Pasta recipe from Food.com.

Provided by Pink Penguin

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

400 g fusilli
85 g unsalted butter
1 garlic clove, crushed
450 g pumpkin, peeled deseeded and diced
2 teaspoons rosemary, finely chopped
1/2 lemon, zest of, finely
grated nutmeg

Steps:

  • First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
  • Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
  • Meanwhile cook the pasta.
  • Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.

Nutrition Facts : Calories 554.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 45.7, Sodium 8.7, Carbohydrate 82.3, Fiber 3.8, Sugar 3.3, Protein 14.4

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