Ricette Pink Positive #4 | Pasta integrale, zucca e cavolo nero con lenticchie rosse

Cook cavatappi pasta in salted boiling water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 1 minute.

Pour in chicken broth and bring to a simmer.

Stir in heavy cream and let it cook for 2-3 minutes until slightly thickened.

Add grated parmesan cheese and stir until melted and smooth.

Season the sauce with salt, black pepper, nutmeg, and red pepper flakes.

Add fresh spinach and cook until wilted, about 2 minutes.

Mix in cooked cavatappi pasta until well coated with the sauce.

Add lemon juice and chopped basil, stirring to combine.

Garnish with halved cherry tomatoes before serving.

Spice Level:

Dietary

Allergens