I LOVE how wonderful Bangalore weather is! I can’t have enough of it… As I am writing this it’s raining outside and it feels wonderful! On days like this I enjoy having a nice big bowl of pasta for dinner!
I had a beautiful small orange pumpkin sitting in my kitchen. It almost looked like an accessory to my kitchen counter! They stay fresh for a very long time compared to other vegetables. So on days when you don’t have many other fresh vegetables these little beauties come handy. I use pumpkins in soups, breads, muffins, stir fries, rice and pasta!
Today I stir fried them with some olive oil and garlic and tossed with spaghetti. Simple yet scrumptious! Pumpkin turns slightly golden brown and caramelizes in some places and others stay soft and sweet. Once again garlic goes so very well with sweet pumpkin slices. I used dried thyme to season it but go ahead and use fresh if you have it on hand… fresh is only better!
Serve with a LOT of extra virgin olive oil on it! It adds a lot of flavor. Make this very quick rustic pasta for a hearty meal!
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- Spaghetti – 200 grams
- Thinly sliced pumpkin – 2 cups
- Olive oil – 2 tbsp
- 10-12 pods on garlic
- 1 tsp dried thyme
- Extra virgin olive oil to drizzle
Cook the spaghetti till al dente according to the instructions on the package.
Peal and crush garlic. Cut the pumpkin into thin slices.
Heat oil in a pan. Add garlic pods into it and fry till golden brown. Add the sliced pumpkin and let it cook till soft. Sprinkle a good pinch of salt and some dried thyme. Let it cook till it turns golden brown in some places. Add the cooked spaghetti and mix well.
Drizzle with some good extra virgin olive oil and serve with a slice of garlic bread.