When you think of pumpkin, what comes to mind is the color orange, jack-o-lanterns, pumpkin pies and for the more sophisticated ones among us, pumpkin lattes. I would like to share one of my favorite pumpkin dishes with you. It’s simple, easy to make, and very kind to the wallet.
Additionally, it is very interesting to note that one of the main vitamins in pumpkin is Vitamin A. Normally Vitamin A comes from animal sources, such as eggs, milk products and certain types of fish, all of which have the downside of being high in saturated fat. Not so with Pumpkin, this beta-carotene booster is free of fat and cholesterol. Beta-Carotene is a powerful antioxidant as well as an anti-inflammatory. I say that is a WIN-WIN situation! So when you buy your pumpkin pay attention to the color of it - the more intense the color of the vegetable the higher the beta-carotene content.
Pumpkin me up pasta!
4 cups cubed pumpkin (You can bake for 30 min in a 375 degree oven with 1/2 cup of water prior to cubing to make cutting easier)
Cooking spray (Olive Oil)
3 garlic gloves minced
1/2 tbsp Red chili flakes
½ tsp Nutmeg
1 cup vegetable broth
½ box of whole wheat pasta (spiral pasta or shells)
½ cup Romano cheese grated
3 tbsp chopped parsley
1 - 2 tbsp Olive Oil
Salt to taste
1. Prepare pasta according to directions on box.
2. Heat non-stick pan to medium heat, add cooking spray, garlic, and chili flakes. Cook until garlic has a golden color.
3. Add the pumpkin and nutmeg and sauté for about 8 min.
4. Add broth, bring to a boil, reduce heat and simmer until half the liquid has evaporated. Add salt if needed.
5. Combine pasta with pumpkin sauce, chopped parsley, cheese and olive oil.
6. Garnish with more parsley.
7. Serve and enjoy!
Lulu
