Pasta with pumpkins

Name: Pasta with pumpkins
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Ingredients: Mini Penne Rigate pasta 2 ½ cups; Pumpkin 0.9 lb; Carrots 1 &frac13; cup; Zucchini 1 cup; Rosemary 1 sprig; Extra virgin olive oil 2 tbsp; Fine salt to taste; Garlic 1 clove; Parmigiano Reggiano PDO cheese to grate 1.8 oz

it de fr es br

446

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 446
Carbohydrates g 71.5
of which sugars g 7.1
Protein g 14.2
Fats g 11.5
of which saturated fat g 3.53
Fiber g 4.1
Cholesterol mg 11
Sodium mg 399

Difficulty: Easy
Prep time: 20 min
Cook time: 16 min
Serving: 4
Cost: Low

PRESENTATION

Bring some festive fun into your Halloween with this playful twist on classic American flavors—pasta with squash. It’s just so, so fun. Imagine the bright orange of pumpkin mixed with small rigatoni, turning your meal into a whimsical Halloween treat. You know what? Pasta with squash adorned with tiny pumpkin pieces carved into spooky shapes, like mini jack-o’-lanterns, is where it is at. Kids get excited about dinner with these fun decorations. And the flavor? Butternut squash pasta adds a sweet and comforting taste that's really for the whole family.

Picture this: gathering around the table with a spaghetti squash pasta dish that's as entertaining as it is tasty. The pumpkin turns tender and golden, and the mild pasta pairs beautifully—really really nice. Even the pickiest eaters will be intrigued by the creative presentation. And here's the thing: it sets the stage for a night of trick-or-treating excitement. You can throw in some herbs or cheese if you like, but honestly, the main thing is those imaginative pumpkin shapes and the joyful vibe they bring.

This dish not only captures the essence of Halloween but sneaks in a healthy serving of veggies. So parents, rejoice! For real, it’s a win for everyone. Among the many squash pasta recipes out there, this one stands out for its playful touch and the bit of Halloween magic it brings to your kitchen. It's more than just a meal—it's a seasonal celebration you can share with loved ones. So, why not add some whimsy to your dinner and enjoy a taste of Halloween anytime you want? Can't go wrong.

INGREDIENTS: Mini Penne Rigate pasta 2 ½ cups (320 g); Pumpkin 0.9 lb (200 g); Carrots 1 ⅓ cup (150 g); Zucchini 1 cup (150 g); Rosemary 1 sprig; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Garlic 1 clove; Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate

Preparation

How to prepare Pasta with pumpkins

To prepare pasta with pumpkins, start by cutting the pumpkin into slices 0.4 inches thick 1, then remove the skin with a knife 2 and cut each slice into sticks 0.8 inches thick from which you will make triangles 3.

Wash and trim the zucchini, then cut them into slices 0.2 inches thick 4, take each slice and carve two spaced triangles (5-6),

extract the triangles to get the shape of a cute pumpkin 7. Repeat the same procedure with the carrots: peel them, trim, then cut into slices 0.2 inches thick 8, carve the triangles with a knife 9

extract them 10 to have your orange pumpkins 11. In the meantime, place a pot full of salted water on the stove that will be used for cooking the pasta. In a pan, heat the olive oil, then add the pumpkin triangles 12

flavor with the whole garlic clove (you can omit it if you don't prefer) 13 and rosemary 14, let it sauté for 2-3 minutes, then also add the carrots 15

and zucchini 16, salt to taste then deglaze with a ladleful of pasta cooking water 17 and cook for about 8 minutes on low heat, at the end of cooking remove the garlic with kitchen tongs. When the water for cooking boils, pour in the mini ridged penne 18

Cook the pasta for 6 minutes or the time indicated on the package, then drain it directly into the pan with the sauce 19, season with grated Parmesan cheese 20 and serve the pasta with pumpkins immediately 21!

Storage

The pasta with pumpkins should be consumed as soon as it's ready. You can store only the sauce in the refrigerator for a couple of days in an airtight container. Freezing is not recommended.