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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (452g) Recipe makes 2 servings |
||
| Calories 626 | ||
| Calories from Fat 184 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 11.4g | 57% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 546mg | 22% | |
| Potassium 725mg | 20% | |
| Total Carbohydrate 102.1g | 34% | |
| Dietary Fiber 15.6g | 62% | |
| Sugars 4.9g | ||
| Protein 12.9g | 25% | |
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Penne With Pumpkin Sauce
By: Pianolady
Sep 22, 2004
I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!
SERVES 2
Ingredients
- 1/2 medium onion, chopped fine
- 1/2 medium red bell pepper, chopped fine
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/2 cup canned solid-pack pumpkin (I would use a little more, but this is the amount the recipe calls for...)
- 1 cup chicken broth
- 1/2 cup water
- 2 tablespoons heavy cream
- freshly grated nutmeg, to taste
- 1/2 lb penne pasta
- 3 tablespoons minced fresh parsley leaves
- parmesan cheese, freshly grated,as an accompaniment
Directions
1
In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.2
Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.3
Simmer the sauce, stirring occasionally, for 10 minutes.4
While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.5
Reserve 1 cup of the cooking water and drain penne well.6
Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.7
Stir parsley into pasta and serve with parmesan cheese, as desired.8
Enjoy!
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Mgnbos
On Oct 12, 2009
Very good! My husband ate this up with no complaint and that was rather surprising given pumpkin is involved. I made this with vegetable broth and milk instead of cream - otherwise as written.
From: Cookery Enthusiast
On Feb 15, 2008
My husband thought I was crazy when I said we were having pasta with pumpkin sauce for dinner, but this turned out so tasty that he actually requests it! I've found that the onion and bell pepper aren't really necessary to a great-tasting sauce, so I usually leave it out. Otherwise, a perfect recipe!
From: didyb
On Jan 25, 2005
Totally different than almost anything I've ever made before. I used canned pumpkin. After tasting it, I thought pepper would compliment it, so added a few shakes of coarse ground pepper- and it did! Easy and good and different.
From: drbecca26
On Mar 7, 2007
I thought this was excellent. It is not an uber-rich sauce by any means, so if that's what you are looking for, look elsewhere, but it succeeds beautifully in being what it is, a light pasta sauce that makes a lovely change from all the rich stuff I usually eat. Also, it reheats brilliantly, without any of the nastiness one gets when reheating really fatty sauces. I used vegetable stock in this, and that was the only change I made. Thanks for this...I will use it a lot when the weather gets hot here this summer!
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