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Pasta
with Pumpkin 
From
the book
Passionate
Vegetarian by Crescent Dragonwagon, Robbin Gourley Pasta
with Pumpkin
Serves
2
Ingredients:
- 8
ounces fettuccine, dried or fresh
- 1 wedge (about 1 1/2 pounds) eating pumpkin
or any sweet orange fleshed squash, sliced into long, 1/3-inch thick pieces
- 2
teaspoons to 1 tablespoon olive oil, plus additional for serving
- Cooking spray
- 3
cloves garlic, pressed
- Salt and freshly ground black pepper
- Freshly grated
Parmesan or soy Parmesan-type cheese
Directions:
- Start
the fettuccine in vigorously boiling water.
- As
the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed
with cooking spray. You'll want a skillet with a tight-fitting lid.
- Add the pumpkin
or squash and sauté over medium-high heat for 3 minutes.
- Cover tightly
and steam over medium-low heat, stirring every now and again.
- Add the garlic and
stir-fry for 30 seconds or so longer.
- When
the pumpkin is tender around the edges but still has a bit of bite to it, transfer
it to a bowl and toss with the cooked fettuccine.
- Season.
- Serve
at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.
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