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

DIRECTIONS  Cook 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.  Meanwhile, 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.  Add vegetables to pasta.

Toss over medium heat until hot. Season with salt and freshly ground black pepper.

Serve pasta topped with

Parmesan cheese.