I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since ther...
If you're a fan of fall flavors, you're bound to have a chunk of pumpkin in your fridge all time time. Menu prepping tip: if you've got time on the weekend, try and oven-roast a big piece of pumpkin to keep on hand during the week so you'll have quick access to hearty, healthy fare during your busier days. This will give you more time to dedicate to preparing gorgeous, healthy recipes for your loved ones, even during hectic weeks.
Baby spinach, while theoretically not in season during the fall, can be purchased in handy prewashed bags year round, helping to cut back on your weekday prep time. Nothing worse than getting all the way through a delicious meal prep only to find the spinach imparted serious dirt and grit into the dish - that can totally ruin a meal, speaking from personal experiences at home. Go for the prewashed variety - your clock and recipes will thank you, as well as your guests for dinner!
for 4 servings
Sift flours on working surface, and form into mound. Make a well in the center. Break in eggs, add a pinch of salt, and beat lightly with a fork; gently draw in flour without allowing eggs to escape. Once eggs blended with flour and no liquid remains, start to knead the dough, until soft and elastic, and isn't sticky any longer.
Work with clean hands (brush off any dry bits of flour) and eventually dust hands with more semolina to avoid sticking. After about ten minutes, once the dough is smooth and silky, wrap in plastic wrap or in a cloth and let rest for 20 minutes.
Scoop out pumpkin seeds and peel pumpkin, cut into small slices; mince shallots. In a large pan, sauté shallots gently in about 4-5 tablespoons of oil with a pinch of salt until softened. Add pumpkin and sauté until lightly browned and tender, mixing often, seasoning with salt and pepper (a bit of fresh thyme can be added as well).
After dough has rested, you can roll it with rolling pin or with pasta machine. Divide the ball in 2-3 pieces; keeping the pieces not currently being worked with covered (to avoid the dough from drying out). If using a rolling pin, roll dough out on floured board to reach 1-2 mm thickness. Work from center out, until you have even surface. Regardless of rolling method, it's important to work dough well, rolling and stretching to desired thickness. If using machine, pass at first through thickest setting, 2-3 times, folding the dough over itself. Keep moving on to next settings, rolling dough through each of them until second thinnest setting, in order to have thin sheets of dough.
Cut stretched dough into strips, either using pasta machine cutter or by hand. To proceed by hand, fold each sheet several times over itself (dusting each fold with flour to avoid sticking) and cut with sharp knife into strips about 0,5 cm wide. Unroll each strip into tagliatelle.
Layer them on a tray sprinkled with more semolina (or rice flour) to avoid sticking.
Meanwhile, bring large pot of water to boil. Once boiling, add salt and pasta and cook until just done, about 4 minutes. While pasta is cooking, add roughly chopped spinach to pumpkin and let them just wilt. Drain pasta well and add to pan with vegetables, add lemon zest and mix thoroughly.
Serve immediately with grated Parmesan and Amaretti crumbles on top.
120 minutes 8 ingredients 247 kCal
Serena Sunday 1st of November 2020
Orange and green wins for dinner
I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since there were totally no leftovers and everyone borderline licked their plates. A definite win with fresh pasta and even fresher veggies. Great blend!