Pumpkin Rosemary Pasta

Ingredients:

• 1 bag of spiral pasta
• 2 cups of pumpkin, cleaned and cubed
• 1 medium tomatoes, diced
• 2 tbsp of rosemary
• 1 tbsp of wine
• 1 clove of garlic, grated
• 3 tbsp of olive oil
• 1 tbsp of butter
• salt and pepper
• water

Directions:

1. Boil salted water for the pasta
2. Sautee the tomatoes, rosemary, and garlic in the olive oil for 5 minutes.
3. Add the pumpkin and wine and simmer for 10 minutes on a medium heat.
4. Boil the pasta for 10-12 minutes.
5. Strain and mix the pasta with the pumpkin rosemary sauce in a large bowl.
6. Add the butter and mix well.
7. Add salt and pepper to taste.

Serves: 4 persons

Chickpea, Bacon and Artichoke Pasta

Ingredients:

• 1 pack of small pasta shells
• 1/2 cup pf thick sliced bacon, diced
• (1) 4 oz can of chickpeas, strained and washed
• 6 small artichokes, peeled and chopped
• 1 tbsp of rosemary
• 1/2 tsp of pepper
• 1 clove of garlic, grated
• 5 tbsp of white wine
• 2 tbsp of Parmesan cheese
• 5 tbsp of olive oil
• salt
• water

Directions:

1. Boil salted water for the pasta.
2. Sautee the bacon, rosemary and garlic in the oil over a medium heat for 2 minutes.
3. Add the artichoke and chickpeas, the wine and pepper. Simmer for 10-15 minutes or until the artichoke slices are tender.
4. Boil the past for 8-10 minutes.
5. Strain the pasta and mix it in a large bowl with the artichoke sauce.
6. Add the Parmesan and salt to taste.

Serves: 4 persons

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