Tuesday, November 2, 2010

Pumpkin Pasta

Ok, this is seriously yummy. I know it sounds weird, and I do have to admit that I was a little nervous as to how it would taste, but wozers....it is SO GOOD. Will def. be making it again very soon!!!! Daniel loved it too...so much that we had it for leftovers Monday night for dinner. Perfect for a cold, Fall evening....and healthy too. :)

1 pound whole wheat ziti
2 tablespoons extra-virgin olive oil
1 small onion (finely chopped)
3 to 4 cloves garlic (diced)
1 cup fat-free, low sodium chicken stock
1 (15 oz.) can pumpkin puree
1/4 cup fat free half and half
2 teaspoons hot sauce
1 teaspoon nutmeg
2 pinches ground cinnamon
1 teaspoon salt
1 teaspoon pepper
1 package chicken sausage (I used the apple flavored ones...so perfect for this dish)
7 to 8 leaves fresh sage (thinly sliced)
Grated Parmigiano-Reggiano

Boil a pot of water and cook pasta to al dente (see box for time). Saute chopped onions and garlic in extra virgin olive oil over medium heat for approximately 3 minutes. Stir in cut up chicken sausage. Then, stir in chicken stock, pumpkin, and cream. Then, season with hot sauce, nutmeg, cinnamon, and salt and pepper. Reduce heat and simmer 5 to 6 minutes more to thicken sauce. Taste test and adjust seasoning as necessary. Stir in sage and toss with pasta. Top with grated cheese (to taste).

Here is the link where I got the recipe from. I made a couple personal changes to the original recipe to make it a bit better for you which is shown in the recipe posted.

*I apologize for no picture, again...we were so hungry I couldn't stop for a pic!

1 comment:

  1. Ohhhhh, seriously gonna have to get Elise to fix this one! Or if she stays to busy I'll be doing it. Sounds fantastic!