RECIPE
ROASTED PUMPKIN SPINACH SPAGHETTI
By Nellie Palmer
INGREDIENTS • Thin spaghetti or vermicelli •2 1/2 cups pumpkin, peeled,
cut into 2 inch cubes • Olive oil • 1/2 cup vegetable broth • 2 heaping tbsp minced garlic • Fresh oregano • 2 cups baby spinach leaves •1 /2 cup shaved Parmesan cheese
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DIRECTIONS C ook the pasta in a large
saucepan of boiling salted water, following packet instructions, or until tender. Drain, reserving 1/4 cup of the cooking liquid. Return pasta to the pan. M eanwhile, boil, steam or microwave pumpkin until tender. Drain. Heat oil in a large non-stick pan over high heat. Add pumpkin, garlic,
oregano and spinach, stirring for 4–5 minutes or until tender. Cook for 1 minute. Add vegetable broth and reserved pasta liquid and cook for another minute. A dd vegetables to pasta. Toss over medium heat until hot. Season with salt and freshly ground black pepper. Serve pasta topped with Parmesan cheese.
