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Ditaly and pumpkin





to taste


1 sprig

Iodized salt

to taste


1 wedge

Extra virgin olive oil

3 spoons

Ditali rigati, pasta

250 oz


600 oz

first courses from Italy

Ditaly and pumpkin

Ditaly and pumpkin

vegan with gluten high in potassium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ditaly and pumpkin

The pumpkin lends itself to the preparation of many recipes, starting from the first dishes until reaching the sweets. In addition to being very tasty, the pumpkin has nutritional properties not to be underestimated: in fact, being orange, rich in carotene and pro-vitamin A, it is rich in minerals such as phosphorus, iron, magnesium and potassium; and finally contains also vitamin C and vitamin B vitamins.

Ditaly and pumpkin step 1

step 1

If we have a whole pumpkin wash it carefully then cut off the amount it needs to make our recipe, the one that remains covered with the film where it is cut and stored in the fridge.

Ditaly and pumpkin step 2

step 2

Remove the peel and cut the cubic pumpkin.

Ditaly and pumpkin step 3

step 3

Use a large bread pan to cook the pumpkin first and then the pasta.

Ditaly and pumpkin step 4

step 4

In the frying pan pour the three tablespoons of oil, add the clove of garlic and garnish; add the squash and a little chopped parsley, cover and cook for about five minutes

Ditaly and pumpkin step 5

step 5

Then add a glass of water and continue to cook for at least half an hour checking each time if you need to add more water.

Ditaly and pumpkin step 6

step 6

Cook until the pumpkin crushes smoothly with the fork, be careful not to crush the garlic, which can already be eliminated.

Ditaly and pumpkin step 7

step 7

At this point add 3 cups of water, salt and bring to a boil; add more if you like more brodosa and, pour the dough.

Ditaly and pumpkin step 8

step 8

Let it cook on low heat by putting on the lid, correct salt if needed.

Ditaly and pumpkin step 9

step 9

After finishing the cooking pour into the dishes and sprinkle with fresh ground pepper, decorate the dish with a tuft of parsley

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