Broccoli & Pumpkin Pasta
Combine the goodness of broccoli and the sweet taste of pumpkin and you almost have the perfect recipe for pasta lovers who are on a weight loss diet. This recipe is low in fat, low sodium, low sugar and is also a good source of protein.
2
Serves
454
Calories
31.9g
Protein
480g
Serving Size
Ingredients
- 1 small broccoli cut into florets
- 250g pumpkin , cut into 1 cm pieces
- 1/2 onion, sliced
- 11/2 cups bow tie pasta
- 3 cloves garli,c crushed
- 1 tbsp. olive oil
- 1 small can (185g) evaporated milk light and creamy
- Basil leaves torn (approx 12 large)
- 1/2 cup water
- Pepper
- Grated Parmesan Cheese (optional)
Method
- 1Preheat oven to 180C.
- 2Place cut pumpkin on oven tray lined with baking paper and drizzle a tiny amount of olive oil and mix around so all of the pumpkin is coated.
- 3Bake in oven for around 20 mins until softened. Take out and set aside.
- 4Cook your pasta as per instructions.
- 5Heat oil in large non stick pan and cook onion for 5 mins. Then add 1/2 cup water into pan and place your broccoli florets in the pan and cover with lid on med heat and simmer for 5 mins. Add crushed garlic and stir for 1-2 mins.
- 6Add Evaporated milk to pan and once simmering add pumpkin, pasta and basil leaves and stir until all coated. Grind pepper and keep stirring.
- 7Take off heat and add parmesan cheese and serve.