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 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: Boil salted water for the pasta Sautee the tomatoes, rosemary, and garlic in the olive oil for 5 minutes. Add the pumpkin and wine and simmer for 10 minutes on a medium heat. Boil the pasta for 10-12 minutes. Strain and mix the pasta with the pumpkin rosemary sauce in a large bowl. Add the butter and mix well. 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: Boil salted water for the pasta. Sautee the bacon, rosemary and garlic in the oil over a medium heat for 2 minutes. Add the artichoke and chickpeas, the wine and pepper. Simmer for 10-15 minutes or until the artichoke slices are tender. Boil the past for 8-10 minutes. Strain the pasta and mix it in a large bowl with the artichoke sauce. Add the Parmesan and salt to taste. Serves: 4 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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