Pumpkin & Sage Pasta - Cook For Your Life- anti-cancer recipes

Pumpkin & Sage Pasta

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Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
For me, one of the best things about working in fashion was the travel. The first time I tasted pumpkin and sage together was in the Reggio Emilia area of Italy, which at the...

Ingredients

  • 1 small 2 pound sugar pumpkin or kabocha squash
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • 2 small garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon thinly sliced fresh sage
  • 8 ounces whole wheat spaghetti or linguini
  • ¾ cup fresh ricotta
  • Parmesan cheese

Nutrition Facts

Calories

377 cals

Fat

14 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

54 g

Sugar

3 g

Fiber

2 g

Protein

15 g

Sodium

529 mg

Directions

  1. Preheat the oven to 400 degrees.
  2. Cut the pumpkin into quarters and remove seeds. Drizzle with a little olive oil, salt, and pepper. Line on a baking sheet lined with parchment paper and bake until soft about 40-50 minutes, flipping halfway through.
  3. Let cool slightly and scoop out the flesh. Discard the skins.
  4. Boil salted water for the pasta. Cook pasta until al dente. Drain.
  5. Meanwhile, heat 2 tablespoons of oil in a skillet over medium heat.  Once the oil is hot add the garlic, red pepper flakes, sage, and a pinch of salt. Cook stirring occasionally until the garlic is golden, about 3-5 minutes. Add the pumpkin, mashing and stirring until heated through.
  6. Divide the pasta among serving plates, then top with the pumpkin sauce and a spoonful of ricotta and freshly grated Parmesan.

Chef Tips

Kabocha is the nearest in taste to the Italian pumpkins. It has a wonderful nutty taste and an almost floury texture when cooked.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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