Autumn evenings are the perfect time to experiment in the kitchen. Pumpkin, spinach and feta create a combination that’s hard to beat.
This dish does not require long preparations or hard-to-find ingredients. You can find everything in your nearest store, and preparation will take less than half an hour. To prepare pasta with pumpkin, spinach, dried tomatoes and feta cheese you will need:
- 250 g baked or fried pumpkin,
- 120 g of pasta (preferably rigatoni or penne),
- 2 cloves of garlic,
- ¼ cup of pumpkin seeds,
- 2 tablespoons of extra virgin olive oil,
- 6 pieces of dried tomatoes + 1 tablespoon of oil from a jar,
- a handful of fresh spinach,
- 80 g Sera Feta,
- spices: thyme (fresh or dried), extra virgin olive oil, optional chili flakes.
Simple, seasonal ingredients are enough to create a dish that looks and tastes like from an Italian restaurant. It’s a perfect option for lunch or a light dinner.
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Cut the pumpkin into small cubes and bake it in the oven (200 degrees Celsius for 20 minutes) or fry in a small amount of olive oil, covered, for about 10 minutes. Meanwhile, cook the pasta in salted water. Heat the olive oil in a pan and add it sliced garlic and pumpkin seedsand after a while add the dried tomatoes. Pour the oil from the jar, add the drained pasta and fry everything gently. Add the baked pumpkin and spinach, mix and then remove from the heat. At the end sprinkle the dish with crumbled feta cheeseseason with thyme and – if you like spicy flavors – chili flakes. Drizzle with a little olive oil and serve immediately.
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