MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Pumpkin and feta spaghetti Ingredients: 3 cups of pumpkin, cubed 3 tbsp of olive oil 1/2 cup of feta, crumbled 1 large onion, chopped 1 tbsp of butter 1 box of penne pasta, boiled 2 cups of fresh rocket leaves 1/2 tbsp of honey salt and pepper 2 tbsp of fresh rosemary, chopped Directions: Rub the pumpkin and onions with olive oil and bake them in the oven for 10-15 minutes. Boil and strain the pasta. Quickly add the rocket salad, butter, rosemary and honey. Remove the pumpkin and onions from the oven and add them to the pasta. Add the feta and salt and pepper to taste. Mix well. Serves: 4 persons       Corn chowder pasta Ingredients: 1/2 cup of butter 1/2 onion, chopped 1 can of corn, drained and rinsed 2 tbsp of lime juice 1/2 cup of cream 1/2 cup of fresh coriander, chopped 1 package of small bowtie pasta, boiled Directions: Sautee the onion and the corn in the butter for 5 minutes. Add the cream, coriander and lime juice and sauté for another 6-8 minutes. Boil and strain the pasta. Add it to the corn chowder sauce and mix well. Serve immediately. Serves: 4 persons	Conflicts with step-children Dealing with a stubborn husband or boyfriend Save money in the kitchen $900 MamasHealth Scholarship Laughter and stress
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