Roasted Pumpkin Penne with Autumn Pesto Recipe

Name: Roasted Pumpkin Penne with Autumn Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh flat-leaf parsley leaves, packed; 1 cup baby spinach or farm spinach (available in bundles rather than bags in produce section), packed; 1 inch of fresh gingerroot, peeled and grated or minced; 2 garlic cloves, grated or mashed into a paste with salt; 1/2 cup chopped walnuts, toasted; 1 teaspoon grated lemon zest plus juice of 1/2 lemon, about 2 tablespoons; Salt and pepper; 1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil); 1 medium sugar pumpkin or butternut squash, peeled and cut into 3/4-inch cubes; 1 teaspoon sweet paprika; Freshly grated nutmeg; 1 pound whole-wheat penne or semolina penne rigate (ridged penne); 1/2 cup grated Parmigiano-Reggiano cheese; Lightly salted, toasted pumpkin seeds, available in bulk foods section (optional)

Servings: persons

1 cup fresh flat-leaf parsley leaves, packed
1 cup baby spinach or farm spinach (available in bundles rather than bags in produce section), packed
1 inch of fresh gingerroot, peeled and grated or minced
2 garlic cloves, grated or mashed into a paste with salt
1/2 cup chopped walnuts, toasted
1 teaspoon grated lemon zest plus juice of 1/2 lemon, about 2 tablespoons
Salt and pepper
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil)
1 medium sugar pumpkin or butternut squash, peeled and cut into 3/4-inch cubes
1 teaspoon sweet paprika
Freshly grated nutmeg
1 pound whole-wheat penne or semolina penne rigate (ridged penne)
1/2 cup grated Parmigiano-Reggiano cheese
Lightly salted, toasted pumpkin seeds, available in bulk foods section (optional)

1
Preheat the oven to 400F.
2
Place the parsley, spinach, ginger, garlic, nuts, lemon zest and juice, and salt and pepper in a food processor and turn the processor on.
3
Stream about 1/3 cup of the EVOO into the processor to form a pesto sauce.
4
Drizzle the pumpkin cubes with the 2 tablespoons of EVOO and season with salt, pepper, the paprika, and nutmeg to taste.
5
Roast for 15 minutes, turn the cubes over, and roast for 15 minutes more.
6
Meanwhile, bring the water to a boil for the pasta, salt it, and cook the pasta to al dente, according to package directions.
7
Reserve 1 cup of the starchy water just before draining.
8
Drain the pasta, return it to the hot pot, add the reserved water and the pesto, and toss to coat.
9
Gently mix in the roasted pumpkin cubes and serve topped with lots of cheese and some pumpkin seeds, if desired.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup fresh flat-leaf parsley leaves, packed, 1 cup baby spinach or farm spinach (available in bundles rather than bags in produce section), packed, 1 inch of fresh gingerroot, peeled and grated or minced, 2 garlic cloves, grated or mashed into a paste with salt, and more.

Yes, Roasted Pumpkin Penne with Autumn Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin Penne with Autumn Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions