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Pasta with Pumpkin

From the book
Passionate Vegetarian by Crescent Dragonwagon, Robbin Gourley

Pasta with Pumpkin

Serves 2


  • 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


  1. Start the fettuccine in vigorously boiling water.
  2. 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.
  3. Add the pumpkin or squash and sauté over medium-high heat for 3 minutes.
  4. Cover tightly and steam over medium-low heat, stirring every now and again.
  5. Add the garlic and stir-fry for 30 seconds or so longer.
  6. 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.
  7. Season.
  8. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.

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