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Wholewheat spaghetti with squash, salami and pine nuts
Serves: 2
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal 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.
- 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.
- Cook the pasta in vigorously boiling salted water until al dente.
- 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.
- 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.