Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil Recipe

Looking for an easy Tagliatelle with pan-fried pumpkin and red pepper oil recipe? Learn how to make Tagliatelle with pan-fried pumpkin and red pepper oil using healthy ingredients.


Submitted by soaraway

Makes 4 servings



Another delicious recipe from Ross Dobson's book "Market Vegetarian," which I intend to cook tonight! Be patient with this recipe - roast the red peppers and chilis together slowly, about an hour in the oven on low.

Recipe Ingredients for Tagliatelle with pan-fried pumpkin and red pepper oil


Tagliatelle with pan-fried pumpkin:
1 tablespoon olive oil
14 oz. pumpkin or winter squash, peeled, seeded, and chopped into 1-inch pieces
14 oz. (Ronzoni smart pasta (a ribbon pasta, such as pappardelle or tagliatelle))
47 g. lemon juice (the juice of 1 lemon), plus finely grated zest
3/4 c. (2 handfuls) arugula
1/4 c. (1 large handful) chopped fresh flat-leaf parsley
1 pinch sea salt
1 pinch freshly ground black pepper

Red pepper oil:
1 small red bell pepper, sliced
270 g. (6 large red chili peppers, sliced)
1 small red onion, sliced
4 garlic cloves, peeled but left whole
1 teaspoon cumin seeds
1/4 c. olive oil

Recipe Directions for Tagliatelle with pan-fried pumpkin and red pepper oil

  1. Preheat the over to 350 degrees.

  2. Put the red bell pepper, chiles, onion, garlic, cumin seeds, and 2 tablespoons of the olive oil in a roasting pan.

  3. Cook in the preheated oven for 1 hour, turning often.

  4. Transfer the contents of the roasting pan to a food processor while still hot.

  5. Add the remaining oil and whizz until smooth.

  6. Let cool, then pour the mixture into a clean and dry screwtop jar.

  7. Heat the olive oil in a skillet set over high and add the pumpkin.

  8. Cook for 10 minutes, turning often, until each piece is golden brown all over.

  9. Meanwhile, cook the pasta according to the package direction and drain well.

  10. Put it in a large bowl and add 2-3 tablespoons of the red pepper oil.

  11. Add the cooked pumpkin, lemon zest and juice, arugula, and parsley and toss to combine.

  12. Season well with salt and pepper and serve immediately.

Categories

Pasta, Main Dish, Thanksgiving, Vegetarian, Kosher, Halal, Sugar-Free

Nutrition Facts
Serving Size 341.8g
Amount Per Serving
Calories
553
Calories from Fat
175
% Daily Value*
Total Fat
19.5g
30%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
85mg
4%
Potassium
558mg
16%
Total Carbohydrates
95.6g
32%
Dietary Fiber
15.6g
62%
Sugars
10.6g
Protein
13.9g
Vitamin A 342% Vitamin C 230%
Calcium 59% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • Very low in sodium
  • High in calcium
  • High in dietary fiber
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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