Pumpkin Pasta

Saturday, October 1, 2011

Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.

Cook Time: 30?minutes

Total Time: 30?minutes


  • 12 ounces uncooked penne pasta
  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small zucchini, halved lengthwise, then sliced
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • 1 15 ounce can pure pumpkin
  • 1 cup part skim ricotta cheese
  • 1/2 cup water reserved from pasta pot
  • 1/2 cup shredded parmesan cheese


Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Saute onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and saute for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Serves 6

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.

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