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Pumpkin Foodie: Pumpkin & Pasta

Category : Healthy Eating

Ingredients 1/2 small sugar pumpkin 4 T extra-virgin olive oil (divided) 1/2 t salt 2 T honey 1/2 lb. whole grain pasta 2 t minced garlic 2 minced anchovies (optional…we skipped these) 1/2 C  finely chopped walnuts 1/2 C grated Parmesan cheese 1) Peel half of a small sugar pumpkin and cut into 1-inch chunks.  (about 4 cups) Toss with 2 Tbsp olive oil, salt & honey. Roast on a baking sheet at 425 degrees until tender, about 45 minutes. 2) Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package directions. When done cooking, drain but reserve 1/2 cup of cooking water. 3) When pumpkin is done is cooking, heat 2 Tbsp. olive oil in a skillet over medium heat and add minced garlic, cook about 1 minutes (until garlic is softening) then add walnuts and pumpkin. Stir to combine without smashing pumpkin chunks. 4) Combine pasta with 1/2 cup pasta cooking water and Parmesan cheese. Drizzle with more olive oil. 5) Transfer to bowl and toss with pumpkin mixture. Serve! Nutritional info(serves 4): 521 calories 5 g saturated fate 21 g unsaturated fat 61 carb 16 g protein (that would be with the anchovies, mind you) 7 g fiber