Recipeper

Squash Spinach Pasta

The combination of squash, lemon, spinach and parmesan is so delicious, that the pan will be empty before you know it. Choose any winter squash, I use pumpkin or butternut. You can cook the squash already the day before to save time when preparing the dish.

80 Minutes

1
kg

Squash
500
g

Pasta, eg. tagliatelle
1

Lemon
100
g

Grated parmesan cheese
100
g

Rosted nuts (cashew, walnut...)
100
g

Baby spinach leaves
2
tbsp

Olive oil
Salt and pepper

Cook the squash in oven (175 c, 1 hour)
Cook the pasta
Scoop out the flesh of the squash and cut it small dices if necessary. Add grated lemon zest and juice of half of the lemon, and some salt and pepper.
Mix with the pasta the squash mixture, spinach leaves, olive oil, nuts and the grated cheese. Heat briefly and serve