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.

No additional tips available.

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

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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.

Roasted Pumpkin Penne with Autumn Pesto

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