Pumpkin-zucchini pasta with feta

Ingredients for 2 servings:

• 1 onion(s), finely chopped
• n. B. Chili pepper(s), red, finely chopped
• 200 g pumpkin(s) (Hokkaido), diced
• 2 small zucchini, diced
• 2 garlic cloves
• 300 g pasta (e.g. whole wheat spaghetti)
• salt water
• 200 g sheep’s cheese (feta cheese)
• Parsley, chopped
• basil, roughly chopped
• n. B. seeds (e.g. pine, pumpkin or sunflower seeds)
• some olive oil
• salt and pepper
• possibly water or broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

spicy, vegetarian noodle dish

Sauté the onion and chili in olive oil in a large pan. Add the pumpkin and zucchini cubes and sauté briefly, then reduce the heat. Press the garlic into the vegetables, season with salt and pepper, and simmer for about 5-10 minutes. Add a little water or broth if necessary, or cover with a lid to prevent it from becoming too dry. Meanwhile, cook the pasta in salted water and gently toast the seeds in a dry pan until golden brown. Just before the pasta is al dente, crumble half of the feta cheese into the vegetables and melt. Stir in the chopped herbs and season to taste with salt and pepper. Then toss the drained pasta with the sauce. Serve sprinkled with the remaining diced feta cheese and toasted seeds. This recipe is my own creation and was improvised to use up leftover pumpkin, so the proportions of pumpkin to zucchini can be varied as desired. The spices, herbs, and seeds used can also be adjusted depending on what’s available or your taste. The cooking time given here is only an estimate; it can be increased or decreased depending on your taste.