I am definitely all for the pumpkin season this year, and today I have something special for you.
I found these cute mini zig-zags at Trader Joe’s and could stand buying a package. Since I’m trying to eat healthily and consume more vegetables, zig-zags turned out to be an excellent substitution for actual pasta.
Keep this recipe in your bookmarks if you don’t want to overindulge yourself with turkey and gravy this Thanksgiving 🙂
I have been trying to expose myself to pumpkin for many years but couldn’t find a tasty dish or recipe that would make me fall in love with this ingredient. It took me a few years learning culinary arts and then working as a chef to actually start creating delicious recipes using ingredients that I don’t really like.
Recently I started experimenting with pumpkins so much, that I actually ended up with a couple of go-to recipes.
Now, let’s see how we can make you fall in love with the pumpkin.
- 2 red peppers
- 15 cherry tomatoes
- 3 cloves of garlic
- 350 g of pumpkin zig-zags
- 3 tbsp of parmesan cheese grated
- 15 g butter
- 4 tbsp chives chopped
- 4 tbsp of water
- 2 tbsp of olive oil
Nutritional value per serving:
- Calories 222
- Fat 13.4g
- Carbs 21.1g
- Fiber 5.7g
- Protein 6.4g
Preheat oven to 400F/200C.
Cut the peppers into small strips and tomatoes in halves. Mix with olive oil salt and roast for 15-20 minutes.
Meanwhile melt the butter in a nonstick stainless steel pan. Reduce the heat to medium and add minced garlic. Cook for 30 seconds and then add pumpkin zig-zags and 3 tablespoons of water.
Cook, stirring until the pumpkin softens for about 10 minutes.
Take the peppers and tomatoes out and put the into a blender. Add salt, olive oil and puree until smooth sauce is formed.
Add the sauce to pumpkin zig-zags and cook for another 2 minutes.
Serve with gated parmesan cheese and freshly chopped chives.