• TO DRINK: Four-star wine Cloof Inkspot is a bargain at around R40 and earthy enough to match the vegetables.

    Pasta served with butternut, spinach and lemon sauce

    Serves: 4
    Cooking Time: 40 mins



    Preheat the oven to 180°C. Place 500g diced butternut in a baking dish and season to taste. Drizzle with 50ml olive oil and mix with your hands to combine well. Bake until the butternut is just cooked, about 10 minutes. In a large frying pan, sauté 1 finely chopped onion and 2 finely chopped garlic cloves. Add the butternut and spinach together with the zest of 2 lemons. Toss to combine and allow for the spinach to wilt and the butternut to cook, about 10 minutes. Cook 400g penne in salted boiling water until al dente and drain. Toss the pasta through the sauce and serve with plenty of freshly grated Parmesan.