Pasta with pumpkin and zucchini, there’s nothing better than a nice plate of pasta perhaps dressed with seasonal vegetables. We always follow the seasonality because freshly picked foods definitely have a different, more intense flavor. I often do it, cut the fresh pumpkin into small pieces when I have plenty and freeze it for cooking at the right time. It keeps in the freezer for three to six months. I recommend always buying whole pumpkins, you can find small ones on the market too. Obviously, once opened they quickly lose flavor, so to taste them at their best it’s convenient to buy them whole. The color ranges from very light yellow to very dark orange, the nice firm and fragrant flesh is also synonymous with freshness. Pumpkin for its versatility is ideal in cooking for many preparations, from appetizer to dessert without ever disappointing us. My pasta with pumpkin and zucchini is quickly prepared and with little. Its unmistakable sweetish flavor pleases everyone.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Energy 454.40 (Kcal)
- Carbohydrates 72.17 (g) of which sugars 4.85 (g)
- Proteins 13.66 (g)
- Fat 15.27 (g) of which saturated 2.30 (g)of which unsaturated 0.87 (g)
- Fibers 3.55 (g)
- Sodium 1,559.98 (mg)
Indicative values for a portion of 290 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
- 7 oz pumpkin
- 5.3 oz mezze maniche rigate (I use whole wheat)
- 1 zucchini
- 1 sprig rosemary
- 1 tsp salt
- 2 tbsps extra virgin olive oil
- 1 pinch pepper
- 1 clove garlic
- 3.5 oz potatoes
Tools
- Pot
Preparation
You might find yourself with leftover side dishes prepared previously, so since nothing goes to waste, let’s use them in a quick pasta, maybe adding something else, in this case, zucchini. I specifically cooked more side dish of potatoes and pumpkin with rosemary in the oven to prepare the pasta with pumpkin and zucchini
Meanwhile, prepare the pumpkin with the potatoes cut into small cubes cooked in the oven with rosemary, salt, and extra virgin olive oil. Cook them for 20/25 minutes at 374°F
Put the pot of water on the stove and as soon as the water boils, add the zucchini cut into small cubes. As soon as it starts boiling again, add the pasta (I use whole wheat mezze maniche). The zucchini will be ready when the pasta is cooked.
When the pasta with the zucchini is cooked, toss them with the pumpkin, a small ladle of pasta cooking water, and extra virgin olive oil. Here is the pasta with pumpkin and zucchini ready
