Pumpkin Spinach Walnut Pasta (Printer-Friendly Version)
Delight in roasted pumpkin, spinach, walnuts, and chili blended with gluten-free pasta for a quick, nutritious dish.
# Ingredients Needed:
→ Pasta
01 -
7 oz gluten-free spaghetti
→ Vegetables
02 -
15.9 oz cubed butternut squash or pumpkin
03 -
3.5 oz fresh spinach
04 -
2-3 garlic cloves, finely diced
05 -
½ lemon, zest and juice
→ Oils and Seasonings
06 -
3 tbsp extra virgin olive oil, plus more if needed
07 -
½-1 tsp chili flakes
08 -
Salt and black pepper, to taste
→ Nuts
09 -
1 oz walnuts, finely chopped
# Step-by-Step Directions:
01 -
Toss cubed butternut squash with 1 tablespoon of olive oil and salt. Spread on a baking sheet and roast at 430°F for 25 to 30 minutes, stirring halfway, until tender and caramelized.
02 -
Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté garlic gently, stirring frequently to prevent burning. Add chili flakes and cook for another 1 to 2 minutes.
03 -
Boil spaghetti according to package instructions, cooking 1 minute less than recommended for al dente texture. Drain well.
04 -
Mash half of the roasted squash with a fork and add it along with the remaining chunks to the pan with garlic and chili. Stir to combine.
05 -
Add drained spaghetti and washed spinach to the pan, mixing gently until spinach wilts and ingredients are evenly combined.
06 -
Adjust seasoning with lemon juice, salt, pepper, and extra chili flakes if desired. Drizzle additional olive oil if preferred. Serve immediately topped with chopped walnuts and lemon zest.
# Helpful Hints:
01 -
Use firm-fleshed pumpkin or butternut squash for the best texture; softer varieties will affect consistency.