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1 tbsp pine nuts
500g (1 lb) penne pasta
2 tsp olive oil
1 onion, sliced
2 cloves garlic, crushed
600g (1.25 lb) skinless pumpkin, thinly
sliced
3/4 cup (185ml / 6 fl oz) dry white wine
1/2 cup (15g / 1/2 oz) chopped fresh
flat-leaf parsley |
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Method :
Toast the pine
nuts in a dry frying pan, shaking them for 3-4 minutes, or until golden
brown. Cook the pasta according to the manufacturer's instructions. Drain
and keep warm. Meanwhile, heat the oil in a frying pan, add the onion and
garlic, cover and cook for 3-4 minutes, or until the onion softens without
coloring. Add the pumpkin, cover and cook for 10-15 minutes. Add the wine,
bring to the boil, then toss with the pasta. Sprinkle with the parsley,
pine nuts and pepper.
Note - Pumpkin
is a healthy vegetable that is often ruined by being overcooked. Try in
this simple recipe.
Nutrition Per
Serve : Protein 17 g; Fat 7 g; Carbohydrate 96 g; Dietary Fibre 9 g;
2175 kJ
(520 cal)
Serves 4
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