Roasted Pumpkin Spinach Pasta
Roasted Pumpkin Spinach Pasta (GLUTEN-FREE)
Preheat the oven to 400°
12 ounces dry Gluten-free penne (Jen’s favorite brand is Tinkyada)
5-6 medium to large garlic cloves
½ cup of onion, diced (or 1 small onion)
4 TBS Olive oil (using 2 TBS for sautéing, 1 -1 ½ used in preparing the sauce, ½ for the ham)
3 teas Himalayan Salt (use 2 teaspoons in pasta, ½ teas when sautéing, ½ teas when wilting spinach)
1 Bay leaf
1 teas dried parsley
4 cups of fresh Spinach
Goat cheese (or feta)- to sprinkle on top
¼ pound of ham (can be deli ham)
Instructions for Pasta:
Bring water to a boil to cook the pasta. Add 2 teaspoon of salt and (1) bay leaf to the water.
When the pasta is done, strain the water but reserve it to use in cooking the pumpkin spinach sauce.
Remove the bay leaf.
Instructions for preparing and roasting the pumpkin:
Peel the skin off of the pie pumpkin. Cut the pumpkin in half. Remove the seeds and any of the pumpkin strings (fibrous strands). Reserve the seeds for roasting!
The easiest way to remove the outer skin of the pumpkin is to use a peeler and peel in a downward or “away from you” motion. This retains more of the pumpkin flesh than using a knife. Cut the halves into strips. If there are any remaining small areas of skin, use a knife to remove them. Next cut into cubes.
Line a baking sheet with parchment paper.
Place cubed pumpkin on the sheet.
Drizzle the cubes with olive oil and a sprinkle of salt
Roast in 400° oven for 30-35 minutes. Should be able to get a fork through it as easy as butter!
Instructions for preparing the ham:
Slice the ham into thinner strips.
Place ½ TBS olive oil in medium frying pan
Place ham and stir until slightly brown
Instructions for preparing the pumpkin spinach sauce:
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Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!