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Pasta with Roasted Pumpkin

SERVES: 6

TIME: 1 hour


TAGS:

by: Beth Hillson, author, Gluten-Free Makeovers

Ingredients

For the Roasted Pumpkin:

  • 1 small sugar pumpkin (about 1 ½ pounds), peeled, seeded, and cut into ½ inch cubes (about 4 cups)
  • 2 Tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 teaspoon sugar
  • ½ teaspoon chili powder, optional
  • Coarse salt and ground pepper, to taste

For the Pasta:

  • 8 ounces Glutino Brown Rice Penne Pasta
  • 2 Tablespoons olive oil
  • 5 ounces baby spinach
  • 1 large onion, cut into thin wedges and cut in half through the length
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme
  • 1 ½ cups GF chicken or vegetable broth
  • Roasted Pumpkin (recipe below)
  • 3 ounces fresh goat cheese, crumbled
  • Coarse salt and ground pepper

Preparation

Prepare the Roasted Pumpkin:

  1. Preheat oven to 425 degrees F.
  2. Line a large baking sheet with aluminum foil. 
  3. In a large bowl, toss the pumpkin with the remaining ingredients. 
  4. Spread over the baking sheet and bake 25 to 30 minutes or until pumpkin is soft and slightly browned.  Set aside. 

Note: Sugar pumpkins are members of the gourd family.  Choose smooth, deep-orange pumpkins that are heavy for their size, without cracks or soft spots. For peeling, cut off the top and bottom ends, then use a vegetable peeler or paring knife to remove the skin. For tougher skin, make a few more passes with the peeler.

When the Pumpkin is about half done:

  1. In a large pot of boiling salted water, cook pasta until al dente (about 7 minutes).   Drain pasta, rinse under cold water to prevent it from sticking.  Set aside.
  2. In a large saucepan, heat 1 tablespoon of oil and sauté the spinach just until wilted.  Remove to serving tray and wipe out the saucepan with a paper towel.
  3. Add remaining 1 tablespoon oil and add the onion and salt.  Sauté until onion takes on color (about 10 minutes).  Add thyme and broth and simmer 3 minutes.  Add the spinach and the roasted pumpkin and simmer for 1 minute.  Add the penne and bring just to a simmer.  Remove from heat and crumble in the goat cheese and adjust seasonings.  Serve warm.

 

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