Do you need a lunch idea? How about these spaghetti with pumpkin and prosciutto? It’s a tasty first course that is easy to prepare. It’s also a light dish since there’s not even a sauté because the oil is added raw at the end, and pumpkin, as we know, has very few calories. In short, I recommend it to you.

Below I leave you the link to other first courses with pumpkin and other recipes with spaghetti:

Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

254.36 Kcal

calories per serving

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Energy 254.36 (Kcal)
Carbohydrates 34.85 (g) of which sugars 3.98 (g)
Proteins 12.66 (g)
Fat 7.65 (g) of which saturated 1.87 (g)of which unsaturated 2.48 (g)
Fibers 2.55 (g)
Sodium 946.30 (mg)

Indicative values for a portion of 267 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Spaghetti with Pumpkin and Prosciutto

11 oz spaghetti
10.5 oz pumpkin (weight net of waste)
5.5 oz leeks (weight net of waste)
3.5 oz prosciutto (sliced)
extra virgin olive oil
salt
black pepper

Tools

1 Saucepan large
1 Pot

Preparation of Spaghetti with Pumpkin and Prosciutto

Clean the pumpkin by removing all seeds and rind. Rinse it under running water, pat it dry with kitchen paper, and cut it into small pieces. Do not throw away the rind. Read HERE how to use it.
Clean the leeks by removing the roots and the darker green part. Wash them thoroughly, dry them, and cut them into rings.
Cut the slices of prosciutto into strips.
Lightly heat a large saucepan, then add the strips of prosciutto and brown them over low heat for 3/4 minutes without adding oil and stirring frequently. Then remove them from the pan and set them aside.
Put the leeks in the same pan, salt them, add a little water, and sauté until they are soft (about 3/4 minutes).
Then add the pumpkin cubes and continue cooking for another 10/12 minutes, stirring often and adding a little water if the sauce dries too much. When done, turn off the heat, adjust the salt and pepper, and drizzle with a little raw oil.
Meanwhile, cook the spaghetti in plenty of boiling salted water, drain them al dente, keeping some of their cooking water, and transfer them directly into the pan with the sauce.
Add the reserved cooking water and season with a grind of black pepper. Finally, add the prosciutto strips and mix well.
Serve the spaghetti with pumpkin and prosciutto in individual plates and serve immediately, nice and hot. Enjoy! Paola
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