Rigatoni With Roasted Pumpkin And Goat Cheese Recipe

Back to Rigatoni with Roasted Pumpkin and Goat Cheese All Reviews for Rigatoni with Roasted Pumpkin and Goat Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Rigatoni with Roasted Pumpkin and Goat Cheese Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 12 ounces rigatoni 2 tablespoons butter 5 ounces fresh goat cheese, crumbled Roasted Pumpkin with Shallots and Sage

Gallery Rigatoni with Roasted Pumpkin and Goat Cheese

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Gallery

Rigatoni with Roasted Pumpkin and Goat Cheese

Rigatoni with Roasted Pumpkin and Goat Cheese

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 4

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 4

Ingredients

Coarse salt and ground pepper 12 ounces rigatoni 2 tablespoons butter 5 ounces fresh goat cheese, crumbled Roasted Pumpkin with Shallots and Sage

Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.

Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Reviews (6)

 Add Rating & Review     63 Ratings   5 star values:        20    4 star values:        21    3 star values:        17    2 star values:        5    1 star values:        0

Reviews (6)

Add Rating & Review     63 Ratings   5 star values:        20    4 star values:        21    3 star values:        17    2 star values:        5    1 star values:        0

Add Rating & Review

63 Ratings 5 star values: 20 4 star values: 21 3 star values: 17 2 star values: 5 1 star values: 0

5 star values: 20 4 star values: 21 3 star values: 17 2 star values: 5 1 star values: 0

Martha Stewart Member     Rating: Unrated       11/24/2013   agreed- made this several times already and it is simple and fabulous-- even delicious cold the following day. I've made it with butternut squash (excellent) and added a firm apple to roast with the pumpkin ( the sweetness adds to the squash). ill be making this often  

Martha Stewart Member     Rating: Unrated       01/27/2009   I didn't have a pumpkin, but I had a butternut squash! Seriously simple  

Martha Stewart Member     Rating: Unrated       10/27/2008   I prepared this exactly as directed and thought it was wonderful. I was not looking forward to peeling a pumpkin, but found it easy with a vegetable peeler. I thought that roasting the shallots and pumpkin brought out great flavor. Elegant and delicious.  

Martha Stewart Member     Rating: Unrated       10/27/2008   I made this last night after reading some of the comments here. I substituted butternut squash (that I bought pre-cut at Trader Joe's - EASY!) for the pumpkin and cavatappi for the rigatoni. Martha probably would not like that I did that, but it was amazing. Added sprinkles of cinnamon and nutmeg, too ,while the squash roasted. Delicious. There's enough left for dinner tonight so I plan to add in some Italian sausage to mix it up.  

Martha Stewart Member     Rating: Unrated       10/24/2008   I was really impressed by this dish. We added capers at the end just to pep it up a bit but as something I wasn't really expecting to enjoy (but I like cooking by season!) I was very happily surprised.  

Martha Stewart Member     Rating: Unrated       10/22/2008   I agree with Null, the pumpkin was actually very bland after roasting for a while, so I added nutmeg, cinnamon, ginger and a little brown sugar.

Martha Stewart Member

Rating: Unrated 11/24/2013

agreed- made this several times already and it is simple and fabulous– even delicious cold the following day. I’ve made it with butternut squash (excellent) and added a firm apple to roast with the pumpkin ( the sweetness adds to the squash). ill be making this often

Rating: Unrated

Rating: Unrated 01/27/2009

I didn’t have a pumpkin, but I had a butternut squash! Seriously simple

Rating: Unrated 10/27/2008

I prepared this exactly as directed and thought it was wonderful. I was not looking forward to peeling a pumpkin, but found it easy with a vegetable peeler. I thought that roasting the shallots and pumpkin brought out great flavor. Elegant and delicious.

I made this last night after reading some of the comments here. I substituted butternut squash (that I bought pre-cut at Trader Joe’s - EASY!) for the pumpkin and cavatappi for the rigatoni. Martha probably would not like that I did that, but it was amazing. Added sprinkles of cinnamon and nutmeg, too ,while the squash roasted. Delicious. There’s enough left for dinner tonight so I plan to add in some Italian sausage to mix it up.

Rating: Unrated 10/24/2008

I was really impressed by this dish. We added capers at the end just to pep it up a bit but as something I wasn’t really expecting to enjoy (but I like cooking by season!) I was very happily surprised.

Rating: Unrated 10/22/2008

I agree with Null, the pumpkin was actually very bland after roasting for a while, so I added nutmeg, cinnamon, ginger and a little brown sugar.

All Reviews for Rigatoni with Roasted Pumpkin and Goat Cheese

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rigatoni with Roasted Pumpkin and Goat Cheese

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (6)#

All Reviews for Rigatoni with Roasted Pumpkin and Goat Cheese#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Rigatoni with Roasted Pumpkin and Goat Cheese