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Spaghetti con zucca e pomodori secchi
Are you still looking for a nice pasta for the fall? Then this savory dish with fresh pumpkin and sun-dried tomatoes might be just the thing for you!
A delicious savory pasta for autumn!
Amount
servings
Ingredients list
- 400 g spaghetti
- 500 g Hokkaido pumpkin
- 80 g dried tomatoes in oil
- 50 ml olive oil extra virgin
- 2 cloves garlic
- 1 hot pepper dried
- 2 tbsp tomato paste
- 30 g parsley
- salt to taste
- pepper to taste
Equipment
Directions
- Bring a large pot of well-salted water to a boil.
- In the meantime, peel and halve the pumpkin, remove the seeds and then shave into fine strips. Then cut into mouth-sized bites. Peel and finely chop the garlic. Cut the dried tomatoes into small pieces.
- Now cook the spaghetti in boiling salted water until al dente.
- Meanwhile, heat the olive oil in a large skillet and saute the garlic, pumpkin, sun-dried tomatoes, and chopped hot pepper over medium heat for a few minutes. Add tomato paste and stir thoroughly. Then deglaze with a ½ ladle of pasta water and let it infuse.
- Drain the finished spaghetti and then add directly to the pan. Add the chopped parsley. Season with salt and pepper and mix everything thoroughly.
- Finally, arrange on deep plates and serve hot.Buon appetito!
My tip
Serve the pasta with freshly grated Parmigiano Reggiano.
Instead of olive oil, you can also use the oil from the dried tomatoes. This makes the taste even more intense!
Serving: 294gCalories: 191.8kcal (10%)Carbohydrates: 28.7g (10%)Protein: 5.6g (11%)Fat: 5.2g (8%)
We hope you enjoyed the pumpkin spaghetti! Here are a few more delicious recipes for you….
Looking for original Italian ingredients for the pumpkin spaghetti?
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