Reviews (1) Add Rating & Review 16 Ratings 5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0 Martha Stewart Member Rating: Unrated 10/14/2012 Used butternut squash instead of pumpkin and it was just as tasty! Will make again...
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Gallery Healthy Pumpkin Pasta Credit: Raymond Hom Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 small sugar pumpkin 4 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 tablespoons honey 1/2 pound whole-grain pasta 2 teaspoons minced garlic 2 minced anchovies (optional) 1/2 cup finely chopped toasted walnuts 1/4 cup chopped parsley 1/2 cup finely grated Parmesan cheese
Gallery Healthy Pumpkin Pasta Credit: Raymond Hom
Recipe Summary Servings: 4
Gallery
Healthy Pumpkin Pasta Credit: Raymond Hom
Healthy Pumpkin Pasta
Credit: Raymond Hom
Healthy Pumpkin Pasta
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 small sugar pumpkin 4 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 tablespoons honey 1/2 pound whole-grain pasta 2 teaspoons minced garlic 2 minced anchovies (optional) 1/2 cup finely chopped toasted walnuts 1/4 cup chopped parsley 1/2 cup finely grated Parmesan cheese
Directions
Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.
Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.
While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a skillet over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.
Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 10/14/2012 Used butternut squash instead of pumpkin and it was just as tasty! Will make again...
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0
16 Ratings 5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0
16 Ratings 5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0
5 star values: 8 4 star values: 1 3 star values: 1 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 10/14/2012 Used butternut squash instead of pumpkin and it was just as tasty! Will make again...Martha Stewart Member
Rating: Unrated 10/14/2012
Used butternut squash instead of pumpkin and it was just as tasty! Will make again…
Rating: Unrated
All Reviews for Healthy Pumpkin Pasta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Healthy Pumpkin Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
