Directions:
- For the sauce:.
- Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
- Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
- While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
- Stir it mix and serve. Delicious topped with pecorino or parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.73 Kcal (1820 kJ) | ||
| Calories from fat | 165.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 28% | |
|---|---|---|---|
| Cholesterol | 46.69mg | 16% | |
| Sodium | 5.87mg | 0% | |
| Potassium | 403.91mg | 9% | |
| Total Carbs | 59.98g | 20% | |
| Sugars | 5.68g | 23% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.2mg | 12% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 179.36 Kcal (751 kJ) | ||
| Calories from fat | 68.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 28% | |
|---|---|---|---|
| Cholesterol | 19.26mg | 16% | |
| Sodium | 2.42mg | 0% | |
| Potassium | 166.65mg | 9% | |
| Total Carbs | 24.75g | 20% | |
| Sugars | 2.34g | 23% | |
| Dietary Fiber | 1.84g | 18% | |
| Protein | 3.91g | 19% | |
| Vitamin C | 5.9mg | 24% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 12% | |
| Calcium | 17.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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