Italian Halloween Pumpkin Pasta
|Flat leaf parsley||1⁄4 Cup (4 tbs) (Handful Of)|
|Garlic||1 Clove (5 gm) (Unpeeled)|
|Pumpkin||14 Ounce (400 Grams Excluding Seeds & Skin)|
|Short pasta/Broken spaghetti||7 Ounce (200 Grams I Use Fresh Garganelli On This Page)|
|Parsley||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Ounce (30 Grams)|
|Garlic clove||1 (Unpeeled)|
|Extra virgin olive oil||1 Tablespoon|
STEP 1 - Remove the pumpkin’s skin and seeds and chop into tiny cubes (as small as possible).
- Remove, rinse and chop parsley leaves.
- Grate parmesan.
STEP 2 - Cover the base of your frying pan with oil and add the garlic clove. Fry on medium heat for 3-4 mins until clove turns golden.
- Depending on how much you like garlic, remove or leave the clove.
STEP 3 - Add the pumpkin, parsley, and half a teaspoon of salt. Also add a dash of chili powder if you like.
- Cover with water and cook on a medium heat, stirring occasionally, until texture resembles that of a lumpy sauce. Allow roughly 40 mins.
STEP 4 - Add your pasta and if your soup is already quite thick, another cup of hot water from the kettle.
- Cook on same heat until the pasta is cooked (see its packet’s timings).
STEP 5 - Finally, stir in the grated parmesan and serve immediately.
Calories 380 Calories from Fat 85
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 8.3 mg2.8%
Sodium 292.4 mg12.2%
Total Carbohydrates 59 g19.8%
Dietary Fiber 3.9 g15.6%
Sugars 4.5 g
Protein 14 g28.1%
Vitamin A 238.4% Vitamin C 76.7%
Calcium 17.2% Iron 21.7%
*Based on a 2000 Calorie diet