Pumpkin pasta with rocket & goats cheese

Pumpkin pasta with rocket & goats cheese

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The ingredient of Pumpkin pasta with rocket & goats cheese

  1. 2 tablespoons olive oil
  2. 1 leek, trimmed, halved, sliced
  3. 1/2 butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  4. 3 garlic cloves, peeled, thinly sliced
  5. 1/4 teaspoon ground nutmeg
  6. Salt & freshly ground pepper
  7. 500g small pasta shells
  8. 50g prosciutto
  9. 150g goats cheese, crumbled
  10. 80g pkt baby rocket

The instruction how to make Pumpkin pasta with rocket & goats cheese

  1. Heat the oil in a large frying pan over a medium heat. Add the leek and cook for 2 minutes or until soft. Add the pumpkin and garlic, and cook for 10 minutes. Season with nutmeg, salt and pepper.
  2. Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain.
  3. Cook the prosciutto in a frying pan over a high heat for 1 minute or until crisp. Break into large pieces.
  4. Combine the pasta, pumpkin, prosciutto, goats cheese and rocket. Serve immediately.

Nutritions of Pumpkin pasta with rocket & goats cheese

fatContent: 765.995 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 105 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent: 24 milligrams cholesterol

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