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🍽️ Penne with Hokkaido Pumpkin, Parmesan and Roasted Pumpkin Seeds

610 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• zucchini 2 pcs.
• Hokkaido pumpkin 400 g
• thyme, fresh 15 g
• Parmesan 50 g
• salt pinch
• olive oil 1 tbsp
• butter 3 tbsp
• bay leaves, dried 1 pcs.
• pumpkin seeds 50 g
• sugar pinch
• penne rigate 500 g
• pepper, black ground pinch

Instructions

1. 1. Halve the onions and remove the skin.
2. 2. Dice the onions into small cubes.
3. 3. Wash the zucchini thoroughly.
4. 4. Cut off the ends of the zucchini.
5. 5. Dice the zucchini.
6. 6. Wash the Hokkaido pumpkin.
7. 7. Halve the pumpkin.
8. 8. Remove the pumpkin seeds with a spoon.
9. 9. Dice the pumpkin flesh.
10. 10. Wash the thyme.
11. 11. Dry the thyme.
12. 12. Pluck the thyme leaves from the stems.
13. 13. Grate the Parmesan finely.
14. 14. Pour about 5 liters of water into a large pot.
15. 15. Salt the water generously.
16. 16. Bring the salted water to a boil.
17. 17. Heat olive oil and 2 tablespoons of butter in a large pan.
18. 18. Set the heat to medium.
19. 19. Add the diced onions to the pan.
20. 20. Sweat the onions for about 3 minutes.
21. 21. Add the diced pumpkin pieces to the pan.
22. 22. Add the diced zucchini pieces to the pan.
23. 23. Add the thyme leaves to the pan.
24. 24. Add a bay leaf to the pan.
25. 25. Fry the vegetables for about 4 minutes, turning occasionally.
26. 26. Deglaze the vegetables with about 100 ml of salted water.
27. 27. Bring the mixture to a boil.
28. 28. Simmer the vegetables over medium heat for about 10 minutes.
29. 29. Stir the vegetables occasionally while simmering.
30. 30. Allow the liquid to reduce slightly.
31. 31. Place the pumpkin seeds in a separate pan.
32. 32. Heat the pan with the seeds on medium heat.
33. 33. Roast the pumpkin seeds for about 2 minutes.
34. 34. Sprinkle sugar over the roasted seeds.
35. 35. Allow the sugar to caramelize slightly.
36. 36. Shake the pan to mix the seeds well.
37. 37. Place the seeds on a plate to cool.
38. 38. Add the penne to the boiling salted water.
39. 39. Cook the penne for about 9 minutes al dente.
40. 40. Remove the pasta from the water with a slotted spoon.
41. 41. Add the pasta directly to the pan with the vegetables.
42. 42. Add 1 tablespoon of butter to the pumpkin pasta mixture.
43. 43. Shake the pan until the butter has melted for about 1 minute.
44. 44. Remove the bay leaf from the pan.
45. 45. Season the penne to taste with salt and pepper.
46. 46. Plate the penne with Hokkaido pumpkin.
47. 47. Sprinkle the finished pasta with freshly grated Parmesan.

Nutrition per serving

• kcal: 610
• Protein: 20 g · Fett/Fat: 27 g · Carbs: 66 g