PASTA WITH JACK-BE-LITTLE PUMPKINS AND ROSEMARY

PASTA WITH JACK-BE-LITTLE PUMPKINS AND ROSEMARY image

Yield 4 main-dish servings

Number Of Ingredients 10

2 cups of onion (one or a mixture of yellow, white or green onion or leeks)
1-TBS olive oil
1-tsp red pepper flakes
sea salt
1-pound Jack-be Little pumpkin (or other kind of edible pumpkin) peeled and cut into 2-inch pieces
1/2 to 1 cup of vegetable or chicken broth
3 3-4 inch sprigs of fresh rosemary
1-pound of med/big pasta shells
3 TBS flat-leaf parsley, chopped
1 cup freshly-grated Parmesan cheese

Steps:

Heat olive oil in a large skillet or saute pan over medium-high heat. Add onions with a pinch of salt and cook until translucent. Add red pepper flakes and mix with onion. Chop pumpkin more finely with a food-processor (1/4 to 1/2 inch pieces) and add to cooked onions with another pinch of salt. Add broth and rosemary sprigs and bring to a slight boil. Cover, lower the heat and simmer 15-20 minutes until the pumpkin is soft but still in-tact. Meanwhile, cook pasta in salted water until al-dente. (Drain and reserve some liquid if needed, but if you time it right you can move pasta straight from water to pumpkin.) When the pumpkin is done, remove rosemary sprigs and add pasta and parsley and mix. (Season with additional salt and pepper if needed or add reserved pasta water if moisture needed.) Serve with grated Parmesan cheese.