Another healthy, easy recipe for you (and another lovely winner)!
My mother has always advocated having color in her cooking. She said that we should try to have colorful vegetables (tomatoes, colored peppers, carrots, etc.) since they usually contained useful vitamins and antioxidants.
Thus I have lots of green, orange, and red vegetables in my fridge and have to figure out how to cook them! There is definitely a learning curve to being healthy! Produce of course is more time consuming but a healthier lifestyle is worth the effort.
Pumpkin is full of alpha-carotene, beta-carotene, Vitamins C and E, and fiber. I wanted to use the few cups of freshly cooked pumpkin on my stove and was inspired by this Rachael Ray recipe. I adapted this and made it healthier and even simpler.
Pumpkin sauce and pasta
Serves 4
Ingredients:
- 1/2 pound whole-wheat penne or other pasta
- 1 tablespoons extra-virgin olive oil
- 1/4 medium onion, chopped
- 2 to 3 cloves garlic, grated
- 1 cup chicken stock or water
- 8 ounces (cup) of pumpkin – canned or freshly boiled/roasted
- 1/4 cup reduced fat milk
- 1/2 teaspoon hot sauce or dash of chili powder, to taste
- 3 to 4 leaves fresh sage {optional}
- salt and pepper to taste
- freshly grated parmesan to taste
Preparation:
1. Heat water for pasta, salt it and cook pasta to al dente.
2. Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes.
3. Stir in chicken stock/water and combine with pumpkin, stir in milk then season sauce with hot sauce, nutmeg, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken.
4. Mix everything together and top with sage and Parmesan.
Finally, thank you all for entering the One Little Dove birdcage veil giveaway! I wish I could give you all one of Melanie’s lovely creations. But this time, the winner is…
…Miss JD aka Barrister Bride!
Congrats and please e-mail me at cncliving @gmail.com with your mailing address info and veil color! Please give me this info by May 20th.
This looks amazing! Pumpkin and sage really go so well together. I will definitely be making it this week – keep the awesome vegetarian recipes coming 🙂
That sounds incredible. I had pumpkin pasta at an amazing restaurant in DC. I think I could eat it every day. HA!
Mmm yum, that sounds so good!
That looks DELICIOUS. You are a kitchen rockstar, my friend.
WOw I never heard of pumpkin sauce! Looks delicious. I’ll had to give it a shot 🙂
one little dove is probably the queen of veils.
and your pasta makes me hungry.
i might actually try that x
looks yummy!! hubs loves pumpkin so we must try this out 🙂
Looks good! I’ve never made anything like that. Can’t argue with you on the colors – I just started a posting installment on all kinds of salads with tons of veggies! xxSAS
Sounds positively delish! 🙂
Omg this pumpkin pasta looks DELICIOUS!! I need to try this recipe. It looks healthy too, which is something I need to aim for. 🙂
This sounds delicious. I love anything with pumpkin!
P.S. I left you an award on my blog. Hope you have a fantastic week! 🙂
YUMMM. this sounds just delicious i am definitely borrowing this recipe!! (ill tell you how it comes out)
thanks for being my 100th follower – it means so much to me
now following your lovely blog!
Anna Katrina
http://passportglamour.blogspot.com
Yum! And congrats to the winner!
I’m a fan of gemelli too! Mmm…that looks really good.
Boy does this sound yummy! So glad to meet you and that you left a comment over on my blog. I love making new blog friends! 🙂 xoxo