🍝 Pumpkin Pasta with Sage

Name: Pumpkin Pasta with Sage
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g whole wheat ribbon noodles; salt; 2 garlic cloves; 600 g pumpkin flesh (e.g. butternut or Hokkaido pumpkin); 2 tbsp olive oil; 1 organic lemon; 100 ml vegetable broth; 2 sprigs thyme; 2 stems sage; pepper

375 kcal · 30 min · 4 servings

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Ingredients

350 g whole wheat ribbon noodles
salt
2 garlic cloves
600 g pumpkin flesh (e.g. butternut or Hokkaido pumpkin)
2 tbsp olive oil
1 organic lemon
100 ml vegetable broth
2 sprigs thyme
2 stems sage
pepper

Instructions

1. Boil water in a large pot and add plenty of salt.
2. Cook the pasta in it until it is al dente. Follow the instructions on the package.
3. Peel the garlic cloves and slice them thinly.
4. Slice the pumpkin flesh into very thin slices.
5. Heat oil in a large pan.
6. Fry the garlic and pumpkin slices until golden brown.
7. Rinse the lemon under hot water and pat it dry.
8. Grate one teaspoon of the lemon zest.
9. Squeeze the juice out of the lemon.
10. Pour the lemon juice and broth over the pumpkin slices in the pan.
11. Let everything simmer on medium heat for about five minutes.
12. Wash the thyme and sage under running water.
13. Shake the herbs dry.
14. Pluck the leaves off the stems.
15. Drain the pasta and add it to the vegetables in the pan.
16. Mix the herbs and lemon zest with the pasta.
17. Season the dish to taste with salt and pepper.

Nutrition per serving

kcal: 375
Protein: 14 g · Fett/Fat: 8 g · Carbs: 61 g