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Wholewheat spaghetti with squash, salami and pine nuts


Serves: 2
timePrep time: 20 mins
timeTotal time:
Wholewheat spaghetti with squash, salami and pine nuts
Recipe photograph by Ant Duncan

Wholewheat spaghetti with squash, salami and pine nuts

Nutty-tasting wholewheat pasta has more than double the fibre content of the more processed standard white type, and is an easy slow carb switch to make - try it in this speedy midweek meal

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
609Kcal
Fat
31gr
Saturates
8gr
Carbs
55gr
Sugars
11gr
Fibre
12gr
Protein
21gr
Salt
1gr

Ingredients

  • about 400g diced butternut squash
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 120g dried wholewheat spaghetti
  • 2 garlic cloves, crushed
  • 40g sliced salami or pepperoni, cut into strips
  • zest and juice of 1⁄2 lemon
  • 20g wild rocket
  • 25g parmesan cheese, grated

Step by step

Get ahead
Roast the squash up to 3 days ahead; cool, cover and chill. Reheat in the oven for 10-15 minutes, adding the pine nuts at the end, to toast.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the butternut squash on a baking tray and drizzle over 1 tablespoon of the olive oil. Season well and roast for 25 minutes or until tender, adding the pine nuts to toast for the last 5 minutes.
  2. Cook the pasta in vigorously boiling salted water until al dente.
  3. Meanwhile, heat the remaining oil in a large frying pan. Add the garlic and salami and cook on a low heat until golden and crisp, about 4-5 minutes. Add the lemon zest and juice and turn the heat off for now.
  4. When the pasta is done, turn the heat back on under the salami mixture. Drain the pasta, saving 1-2 tablespoons of the starchy cooking liquid. Toss the hot pasta into the frying pan and add the roasted squash and pine nuts, extra cooking liquid, rocket and a handful of the cheese. Toss well and divide between two plates. Serve scattered with the remaining cheese.

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