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Pumpkin, spinach and feta spaghetti
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try our delicious, nutritious pumpkin and spinach pasta for a satisfying veggie boost!
Ingredients:
  • 100ml (5 tbsp) olive oil
  • 1 brown onion, chopped
  • 650g piece Jap pumpkin, peeled, deseeded, cut into 2cm pieces
  • 60ml (1/4 cup) water
  • 1 bunch English spinach, stems trimmed, washed, dried, shredded
  • 375g spaghetti
  • 1 tsp finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
Instructions:
  • In a large non-stick frying pan over medium heat, sauté onion and garlic in 2 tablespoons of oil until onion softens. Add pumpkin and water, then simmer covered on medium-low heat for 10-12 minutes until pumpkin is tender, stirring occasionally.
  • Uncover and turn up the heat to high. Sauté for 2-3 minutes until the liquid evaporates and the pumpkin turns light golden. Stir in the spinach and cook until it wilts slightly.
  • Cook the spaghetti in a large saucepan of salted boiling water until al dente following packet instructions. Drain the spaghetti and mix in the pumpkin mixture, feta, lemon rind, lemon juice, and remaining oil. Toss everything together, taste, and season with salt and pepper.

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