Pumpkin Spinach and Walnut Spaghetti
Ingredients
- 200 g spaghetti (use gluten-free if you are gluten-intolerant)
- 3 tbsp / 45 ml olive oil
- 2-3 garlic cloves, finely diced
- 2 cups of cubed butternut squash / pumpkin*
- about 100 g spinach
- 1/2 -1 tsp chilli flakes (depending on level of heat and your preference)
- 1/2 lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
Preparation
Cook the spaghetti according to package directions until al dente.
In a large skillet, heat olive oil over medium heat.
Add diced garlic and cook for 1-2 minutes until fragrant.
Add cubed butternut squash or pumpkin and cook until tender, about 10-15 minutes.
Stir in spinach and chilli flakes, cooking until spinach wilts.
Add lemon zest, lemon juice, salt, and pepper to taste.
Drain the spaghetti and add it to the skillet, tossing to combine.
Sprinkle with chopped walnuts and serve immediately.
Notes
Butternut squash can be substituted with pumpkin as indicated.
Adjust chilli flakes and seasonings based on personal preference.
