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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pasta with Pumpkin and Parmesan Recipe

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This recipe for Pasta with Pumpkin and Parmesan is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb pasta - either plain or cheese or mushroom filled tortellini, ravioli, etc.
1 can organic pumpkin (or non-organic, if you prefer)
1 chopped shallot or onion
1 T chopped rosemary (fresh is best, but dried works too)
1 t minced garlic (I use jarred, usually)
1 T butter
1 T oil
Shaved Parmesan cheese, to taste
Directions:
Directions:
Cook the pasta to al dente. While pasta is cooking, heat butter and oil in a skillet over medium heat until softened -just a couple of minutes. Stir in the pumpkin puree and 1 c hot water (or pasta water) or more, to desired consistency. simmer until just thickened.

Serve over the pasta and top with shaved parmesan to taste.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Delicius comfort food! And quite healthy with the pumpkin!

 

 

 

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