Dinner

Wholewheat Spaghetti w/Pumpkin and Spinach is for Dinner.

Wholewheat Spaghetti w/Pumpkin and Spinach takes 15 minutes to prepare.

Wholewheat Spaghetti w/Pumpkin and Spinach takes 15 minutes to cook.

Wholewheat Spaghetti w/Pumpkin and Spinach makes 1 servings.

The ingredients for Wholewheat Spaghetti w/Pumpkin and Spinach are:

160g Japanese pumpkin (flesh only), chopped into small cubes
70g dried wholewheat spaghetti
Half a medium red onion
1 clove garlic, minced (or garlic puree)
1 tsp butter
100g frozen chopped spinach, defrosted
Juice of 1/4 lemon
20g Parmesan , grated
Salt
Black Pepper

Here is how you make Wholewheat Spaghetti w/Pumpkin and Spinach:

1) Put pumpkin into a saucepan with a fitted lid, and season with a dash of salt. Drizzle with approx 3 tbsp water and place, covered, over a medium heat. Stir it occasionally and add a little water if needed. You want the cooked pumpkin to be tender but still hold its shape, it will take about 10-15 minutes.2) While the pumpkin is cooking, cook the pasta according to packet instructions until just ready, reserve some of the pasta water and then drain the pasta and set aside.3) In a pan over med-high heat, saute the red onion and garlic in the margarine until the the onion is soft. Add the lemon juice and allow it to splutter for a moment or two. Tip the pumpkin, 3-4 tbsp of the reserved pasta water, the defrosted spinach, and half the Parmesan cheese, into the pan and give it a good stir. Add the pasta, and serve well seasoned with salt, pepper, and the rest of the cheese.Number of Servings: 1Recipe submitted by SparkPeople user BOTTOMLESS.

The nutritional information for Wholewheat Spaghetti w/Pumpkin and Spinach is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 463.0

• Total Fat: 12.4 g
• Cholesterol: 15.8 mg
• Sodium: 645.1 mg
• Total Carbs: 76.5 g
• Dietary Fiber: 14.2 g
• Protein: 22.6 g

The dietary needs meet for Wholewheat Spaghetti w/Pumpkin and Spinach is Vegetarian