Pumpkin, spinach, pine nut and Parmesan
Penne pasta tossed with cubed
pumpkin, sautéed spinach and toasted pine nuts, then sprinkled with
freshly grated Parmesan cheese.
6 oz (170g) penne pasta
12 oz (340g) pumpkin or winter squash — peeled, deseeded and cut
into small cubes
3 tablespoons pine nuts
3 tablespoons extra virgin olive oil
1 onion — finely chopped
3 cloves garlic — finely chopped
½ teaspoon dried rosemary
2 cups firmly-packed fresh spinach — roughly chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
Grated Parmesan cheese, to serve
COOK the pasta and pumpkin in a large
pot of lightly salted boiling water for 8 minutes. TOAST the pine
nuts in a large pan over medium heat until lightly browned, then
remove from the pan and set aside. HEAT 2 tablespoons of olive oil
in the same pan over medium heat and cook the onion for 6 minutes.
ADD the garlic and rosemary and cook for 1 minute. ADD the spinach
and cook for 4 minutes, stirring regularly. STIR in the toasted pine
nuts, salt, pepper, and reserved tablespoon of olive oil. DRAIN the
pasta and pumpkin, reserving 3 tablespoons of the pasta cooking
water in the pot. TOSS the pasta and pumpkin with the spinach, onion
and pine nut mix and serve topped with finely Parmesan cheese.
Variations: Replace the Parmesan cheese with crumbled feta,
and use walnuts instead of pine nuts.