Pumpkin & Spinach Rigatoni

Pumpkin & Spinach Rigatoni

This pumpkin and spinach rigatoni recipe is a great weeknight dish that is light, tasty and healthy. Looks delicious too.

CAL P/SERVE
327
kJ P/SERVE
1370
FAT P/SERVE
13.9g
CARBS P/SERVE
35.9g
PROTEIN P/SERVE
10.2g
SUGAR P/SERVE
9.3g
SODIUM P/SERVE
92g
FAT
%
3.4%
ENERGY RDI%
15.7%

It has a clean and fresh taste which comes from the sage leaves and garlic, and the walnuts add texture and crunch.

This recipe is low in saturated fat, sugar and sodium and is a good source of protein.

Ingredients

  • 400g Rigatoni Pasta (approx. 5 cups)
  • ¼ (500g) pumpkin chopped into small bite size
  • 100g fresh baby spinach leaves
  • 8 mushrooms, chopped
  • 40g butter, unsalted (approx. 4 tbsp.)
  • 1 ¼  cup water from pasta, heated
  • 1 tsp. vegetable stock powder or cube
  • 4 spring onions, chopped (scallions)
  • 4 cloves garlic
  • 10 sage leaves
  • 1 tsp. crushed walnuts
  • Spray olive oil

Method

  1. Preheat oven to 180C (350F)
  2. Place pumpkin on a baking tray lined with baking paper.  Spray with a little olive oil spray. Bake for 20 mins or until cooked, don’t overcook. Take out of oven set aside.
  3. Meanwhile the pumpkin is cooking, cook your pasta as per instructions.  Just before draining reserve 1 ¼ cups of the water, add stock cube or powder to water and set aside.
  4. Heat a large non-stick frypan with 1 tbsp. Olive oil. Sauté your mushrooms and spring onions until softened.  Add butter, garlic, sage and continue to sauté. 
  5. Now add the spinach leaves, they will take around 1 minute to collapse.   Once this has happened add the pasta and mix so it has all incorporated.
  6. Now gently add pumpkin and crushed walnuts. 
  7. Serve immediately.  Option to add a little parmesan cheese if you like.

Nutrition Table

Servings: 4 Serving size:400g
Average Serve Average 100g
Energy 1370 kJ 342 kJ
  327 Cal 82 Cal
Protein 10.2 g 2.6 g
Fat, total 13.9 g 3.5 g
- Saturated 5.1 g 1.3 g
Carbohydrate 35.9 g 9.0 g
- Sugars 9.3 g 2.3 g
Sodium 92 mg 23 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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