Penne with squash and rocket

Penne with squash and rocket

Total: 30 min. | Active: 30 min.
vegetarian, healthy and balanced
Nutritional value / person: 687 kcal
, Fat: 25 g
, Carbohydrate: 97 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

1 kg squash (e.g. hokaido), cut into approx. 1 cm cubes
2 tbsp olive oil
1 red chilli pepper, deseeded, finely chopped
2 tbsp pumpkin seeds, coarsely chopped
½ tbsp rosemary, finely chopped
1 tsp salt
a little pepper

Penne

400 g pasta (e.g. penne)
salted water, boiling
50 g rocket, roughly chopped
150 g burrata, torn into pieces
2 tbsp olive oil
salt and pepper to taste
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How it's done

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Squash

In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 200°C. Remove.

Penne

Cook the pasta in salted water until al dente, set aside approx. 150 ml of the cooking water. Drain the pasta and return to the pan. Mix in the squash, reserved cooking water, rocket, burrata and oil, season.

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