Buckwheat Pumpkin Pasta - GF

Ingredients

• one packet of gluten free buckwheat spirals
• 1/2 Jap pumpkin cut into cubes
• 1 bunch of asparagus
• 1 Packet of goats feta
• 2 garlic cloves
• 1/2 cup of fresh  parsley
• olive oil
• you could also add green beans, basil, roasted pine nuts 

Directions

This is a simple throw together meal that fills everyone up but can also be served with some fish or meat. It is not low carbohydrate but it is gluten free. 

1. Roast the pumpkin in the oven for 40 minutes turning occasionally

2. Boil water in a saucepan, boil the buckwheat, strain,  and put aside.

3. Cut the feta into little cubes. Finely chop the parsley.

3. Heat the olive oil in a pan. Then cook the garlic first.  I do not like the greens ( parsley and asparagus) cooked for two long so it all has to be timed so the greens are only sautéed for about three to four minutes. Then I throw the roasted pumpkin in and the strained buckwheat noodles and lastly the feta. Add some rock salt and/or pepper for serving.