Pasta with peas, carrots, and pumpkin is a first course with simple flavors, where the sweetness of these vegetables predominates.
Simple ingredients and no sautéing create a nutritious main dish suitable for the whole family.
Fresh or frozen peas are rich in protein and are sources of vitamins A and E B1, B2, B9 (folic acid), C, and K. They are a good source of minerals like potassium, iron, phosphorus, calcium, magnesium, sulfur, sodium, and zinc, and they contain little fat.
They are also rich in soluble fibers, starches, and sugars.
Yellow pumpkin, besides vitamin A, also contains vitamins C and B1, and many minerals such as calcium, phosphorus, sodium, and potassium.
It is a source of amino acids and fibers and helps lower cholesterol levels.
With this recipe, we’ll prepare a soup with delicate and truly genuine flavors, like every dish of the farmer’s tradition.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 346.21 (Kcal)
- Carbohydrates 45.69 (g) of which sugars 10.00 (g)
- Proteins 12.66 (g)
- Fat 12.81 (g) of which saturated 3.03 (g)of which unsaturated 1.34 (g)
- Fibers 10.36 (g)
- Sodium 272.51 (mg)
Indicative values for a portion of 360 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
- 3.5 oz onions (dried)
- 3.5 oz carrots
- 1.5 oz celery
- 1 potato (small)
- 12.5 oz tomatoes (ripe)
- 1 leaf bay leaf
- 7 oz yellow pumpkin
- 8.8 oz peas (fresh or frozen)
- 11.2 oz pasta (short)
- to taste extra virgin olive oil
- 1 oz Grana Padano cheese, grated
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife kitchen
Steps
To prepare pasta with peas, carrots, and pumpkin, chop the onion, carrot, and celery into small pieces.
Place them on the stove with half a glass of water and a drizzle of olive oil and let them stew with the lid on low heat.
Let them cook like this for about 10 minutes, adding a little water when needed.
After this time, add the tomatoes without skin and seeds, cut into pieces, and about 27 oz of water.
Then add a peeled and sliced potato (it will add creaminess to the dish) and a bay leaf.
When it boils, add salt, then pour in the frozen peas.
Clean a pumpkin slice by removing the skin, seeds, and internal filaments and cut into slices or cubes.
When the water starts to boil again, lower the heat and let it simmer on low heat with the lid on, but leaving an opening.
Stir occasionally and add water when needed, but little at a time. Keep in mind that the dish should not be watery at the end, but not dry either.
After about twenty minutes, add the pasta directly to the soup. Preferably use short pasta such as ditalini, snails, medium shells, or other of your choice.
When the pasta is al dente, turn off the heat and season the soup with olive oil to taste and a couple of tablespoons of grated Grana cheese, stir.
The pasta with peas and pumpkin is now ready.
Serve the dish hot with a sprinkle of more Grana on top.
It’s best to consume the ready dish immediately; if needed, store it sealed in the fridge for 1 day. The sauce alone can be stored sealed in the fridge for 2 or 3 days.
It’s best to consume the ready dish immediately; if needed, store it sealed in the fridge for 1 day. The sauce alone can be stored sealed in the fridge for 2 or 3 days.
Here is a selection of excellent products useful in the kitchen. Many of these have been bought and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
