Pasta with pumpkin and basil
4 servings
20 minutes
Pumpkin and basil pasta is a refined dish of Italian cuisine that combines the tender, slightly sweet taste of pumpkin, the freshness of zucchini, and the aroma of basil. Pumpkin, simmered in a pan with garlic and spices, acquires a velvety texture that perfectly coats the paccheri pasta. The light acidity of lemon juice highlights the sweetness of the pumpkin, while parmesan adds richness to the dish. It has a vibrant autumn character but is also perfect for a summer dinner thanks to fresh basil and the lightness of zucchini. Served hot, garnished with basil leaves and a generous pinch of parmesan. This pasta is an ideal choice for those who appreciate a harmonious balance of flavors and textures that allows one to experience the beauty of Italian gastronomy.
1
Heat oil in a skillet over medium heat. Sauté garlic, stirring occasionally, for about 4 minutes until light brown around the edges. Add pumpkin and zucchini, season with salt, and increase heat to medium-high. Cook, stirring until the pumpkin starts to break down. Reduce heat to low when the pumpkin begins to stick and cook for another 12-15 minutes until tender. Add pepper.
- Olive oil: 0.3 glass
- Garlic: 8 heads
- Pumpkin: 600 g
- Baby zucchini (courgette): 300 g
- Salt: to taste
- Aleppo pepper (pul biber): 1 teaspoon
2
At this time, cook the pasta in salted water until al dente.
- Salt: to taste
- Paccheri: 340 g
3
Add pasta to the skillet with pumpkin using a slotted spoon and add half a cup of pasta water. Cook the pasta, adding parmesan in batches until the sauce coats the pasta. Add lemon juice and basil.
- Paccheri: 340 g
- Grated Parmesan cheese: 57 g
- Lemon juice: 1 tablespoon
- Basil leaves: 0.5 glass
4
Serve the pasta sprinkled with parmesan and garnished with basil leaves.
- Grated Parmesan cheese: 57 g
- Basil leaves: 0.5 glass
