Roasted Pumpkin Penne With Autumn Pesto

Name: Roasted Pumpkin Penne With Autumn Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams sugar pumpkin or butternut squash, peeled and cut into 3/4-inch cubes; 2 cloves garlic, grated or mashed into paste with salt; 79 milliliters extra virgin olive oil (EVOO); 237 milliliters flat leaf parsley, packed; 1 1-inch piece of ginger, peeled and grated or minced; 2 tsp lemon zest, plus juice of 1/2 lemon (about; 4 servings Freshly grated nutmeg; 118 milliliters grated Parmigiano Reggiano cheese; 454 grams whole wheat penne or semolina penne rigate; 4 servings Salt and pepper; 237 milliliters baby spinach or farm-bundled spinach, packed; 1 teaspoon sweet paprika; 118 milliliters walnuts, chopped and toasted

Roasted Pumpkin Penne With Autumn Pesto might be just the main course you are searching for. This recipe makes 4 servings with 825 calories, 24g of protein, and 34g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up juice of lemon, salt and pepper, extra virgin olive oil, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.