Lentil pasta with spinach and pumpkin

Thanks Elena for this healthy and taste recipe….. and for your wonderful pictures!

If you don’t find lentil pasta, don’t worry! We made this dish with durum wheat pasta, the result is perfect!

INGREDIENTS for 4 servings

1 garlic clove, chopped
2 green onions, chopped
2 sprigs of parsley, chopped
100-200 g pumpkin, cubed
two bunches of spinach leaves
400 gr red lentil pasta
extra vergin olive oil, salt,
pepper, paprika, nutmeg

Sauteè the chopped garlic, parsley and green onions in a pan with olive oil for a couple of minutes, then add the pumpkin and let simmer for a few minutes until the pumpkin is tender. Add water if the pumpkin gets too dry. When the pumpkin is tender, add the spinach and mix well until the leaves are wilted. Season with salt, pepper, paprika and ground nutmeg. In a separate pan, boil the water and cook the red lentil pasta (it only takes 3-4 minutes); drain, toss the pasta in the pan with the pumpkin and the spinach, mix well, and top with 2 cups of grated pecorino.

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