Best Pasta With Jack Be Little Pumpkins And Rosemary Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN AND ROSEMARY PASTA



Pumpkin and Rosemary Pasta image

Make and share this Pumpkin and Rosemary Pasta recipe from Food.com.

Provided by Pink Penguin

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

400 g fusilli
85 g unsalted butter
1 garlic clove, crushed
450 g pumpkin, peeled deseeded and diced
2 teaspoons rosemary, finely chopped
1/2 lemon, zest of, finely
grated nutmeg

Steps:

  • First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
  • Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
  • Meanwhile cook the pasta.
  • Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.

Nutrition Facts : Calories 554.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 45.7, Sodium 8.7, Carbohydrate 82.3, Fiber 3.8, Sugar 3.3, Protein 14.4

PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE



Pumpkin Pasta with Winter Herbs and Parmesan Cheese image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound fusilli pasta
1/2 cup extra-virgin olive oil
6 sprigs fresh sage
3 sprigs fresh rosemary
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 tablespoon freshly grated ginger
1 to 2 cloves garlic, sliced
One 15-ounce can pure pumpkin puree
2 teaspoons dark brown sugar
3/4 cup finely grated Parmesan
Freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
  • While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
  • Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

GARLIC AND ROSEMARY PASTA



Garlic and Rosemary Pasta image

Make and share this Garlic and Rosemary Pasta recipe from Food.com.

Provided by littlemafia

Categories     Penne

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 6

500 g penne pasta
6 crushed garlic cloves
5 tablespoons olive oil
3 fresh rosemary sprigs, chopped
1 tablespoon butter
salt and pepper

Steps:

  • Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
  • While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
  • Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
  • Add a tablespoon of butter, quick stir again, serve immediately.

Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7

BAKED MINIATURE PUMPKINS



Baked Miniature Pumpkins image

Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.

Provided by Kim Smith

Categories     Side Dish     Vegetables     Squash

Yield 2

Number Of Ingredients 4

1 small sugar pumpkin
1 teaspoon brown sugar
½ teaspoon butter
2 pinches ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g

Related Topics