Photo: Eaters Collective
Ursula's pumpkin pasta
9 ingredients
Serves 4
openrecipes
Mozzarella and pumpkin liven up pasta in this delicious Italian recipe by Ursula Ferrigno
Estimated Nutrition (whole recipe, rough)
654
Calories
25g
Protein
40g
Fat
50g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 garlic cloves , crushed
- 3 tbsp olive oil
- 125g ball mozzarella , drained and roughly chopped
- 50g unsalted butter , softened
- small handful sage leaves, plus extra to serve
- grated zest and juice of 1 unwaxed lemon
- 500g/1lb 2oz piece pumpkin , unpeeled weight
- 300g conchiglie pasta (shells)
- 85g parmesan , finely grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes