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Penne in a Pumpkin

Ingredients for 2 people

160 g penne rigate (ridged)
1 whole pumpkin (approx. 1 kg)
2 green courgettes
1/2 red onion, chopped
1/2 white onion, chopped
1 spring of fresh parsley
a few springs of fresh rosemary
1 fresh chilly


Start by cutting and emptying the pumpkin to obtain a pot with a lid. Trace the lines on the pumpkin skin beforehand, then cut it using a sharp knife by making a series of incisions one next to the other. Open the “lid” and remove the seeds. With a fleshing tool (or a spoon) scoop out all the pulp. You will obtain a nice pot to serve your penne. Boil the water for the pasta. Meanwhile, soften the chopped onions in a pan with the chopped chilly, a few leaves of parsley and the rosemary. Add the strips of pumpkin and the diced courgettes. Cook on a high fire for a few minutes, then add salt and pepper. Cook the pasta, but drain it when it is still quite “al dente”, reserving some of the cooking water. Finish cooking the pasta in the pan with the pumpkin, by adding a bit of water at the time, as if it were a risotto. Serve in your special pot.

Recipe of "Naturae" by:

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