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
