Pasta with pumpkin and spinach

350 g of pasta
Extra virgin olive oil
2 cloves of fresh garlic, minced
200 g pumpkin
2 tablespoons of tomato paste
nutmeg
Salt and pepper
150 g of spinach
30 g hazelnuts
Italian cheese dressing with Sweet White Vinegar and Parmigiano Reggiano
2 tablespoons of grated Parmigiano Reggiano

Cut the pumpkin into cubes and brown for 5 minutes in a pan where you have heated a tablespoon of oil and a clove of garlic. Add a glass of water and cook for ten minutes. When the water has almost evaporated, add a tablespoon of tomato paste, nutmeg, salt and pepper.

Cook the pasta in salted water.

Drain it and sauté it in a pan with the pumpkin, add the fresh spinach and serve with the Italian cheese Dressing, some chopped hazelnuts and some flakes of Parmesan cheese.