PENNE WITH CREAMY PUMPKIN SAUCE
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
- Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
- Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
- While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
- Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.
PUMPKIN AND ROSEMARY PASTA
Make and share this Pumpkin and Rosemary Pasta recipe from Food.com.
Provided by Pink Penguin
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
- Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
- Meanwhile cook the pasta.
- Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.
Nutrition Facts : Calories 554.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 45.7, Sodium 8.7, Carbohydrate 82.3, Fiber 3.8, Sugar 3.3, Protein 14.4
BAKED PUMPKIN AND CREAM PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock.
- Simmer the puree with the cream to thicken a bit; add half the cheese.
- In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.
- Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.
- Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
PUMPKIN AND ROSEMARY PASTA
Make and share this Pumpkin and Rosemary Pasta recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- For the sauce:.
- Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
- Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
- While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
- Stir it mix and serve. Delicious topped with pecorino or parmesan.
Nutrition Facts : Calories 555.7, Fat 19, SaturatedFat 11.3, Cholesterol 45.7, Sodium 8.7, Carbohydrate 82.5, Fiber 3.9, Sugar 3.4, Protein 14.4
PASTA WITH PUMPKIN, BLACK OLIVE AND ROSEMARY SAUCE
Make and share this Pasta With Pumpkin, Black Olive and Rosemary Sauce recipe from Food.com.
Provided by Wild Thyme Flour
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in pan, add the shallots and garlic and cook till soft. Add the cubed bacon and pumpkin and cook for 5 more minutes.
- when the pumpkin is softened add the basil and rosemary then add the tomato passata.
- Season with salt and pepper and add the wine. Simmer for 20 minutes.
- Add the olives to the sauce when it is cooked.
- When the pasta is cooked, toss in the pan with the sauce to make sure that the pasta is well coated with the sauce.
Nutrition Facts : Calories 714.6, Fat 27.1, SaturatedFat 4.7, Cholesterol 11.6, Sodium 840.1, Carbohydrate 94.8, Fiber 6.4, Sugar 6.9, Protein 20.1
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- Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
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