Thursday, September 27, 2012

Pasta with Pumpkin and Parmesan

Dear readers,

This will be a quick note.  I promised my gym friends that I would post the recipe for an absolutely delicious and healthy pasta and pumpkin dish I found in the most recent edition of Prevention magazine.  So incredibly easy and delicious Fall yumminess.

Pasta with Pumpkin and Parmesan
1 package of tortellini  (cheese or mushroom)
1 tablespoon of butter
1 tablespoon of olive oil
1 shallot, chopped
1 tablespoon of fresh rosemary, chopped
1 teaspoon of minced garlic
1/4 teaspoon of nutmeg (my addition)
1 cup of pumpkin puree
1 cup of hot pasta water

Cook the pasta as directed.  In the meantime, heat the butter and olive oil in a skillet large enough to hold all the ingredients later.  Add the shallots, rosemary, garlic and nutmeg and saute, stirring until softened, about two minutes.  Stir in the pumpkin and the pasta water (more for a sauce with a thinner consistency).  Simmer until thickened.  Add the pasta and toss. Served topped with shaved Parmesan cheese and a sprig of rosemary. 

In the Good-to-Know category (not that there was such a category before)...also in this edition of Prevention , an article about a new conditioner that promotes a healthy scalp and hair growth... CLEAR Scalp and Hair Therapy Strong Lengths Nourishing Daily Conditioner.  It contains zinc prythione, which promotes and sustains hair growth and conditioning ingredients like sunflower seed oil that bulks-up hair strands. 

1 comment:

Deb@CookingOnTheFrontBurner said...

Hi - just saw this at Rattlebridge and I love pasta and like how this is made. Will put put on my must try list for fall! Newest follower too - hope you will stop by when you get a chance... have a great weekend, Deb