PUMPKIN PASTA SAUCE

Pumpkin Pasta Sauce image

Provided by zeldaz51

Categories Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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12 -16 ounces whole wheat penne or 12 -16 ounces similar pasta
2 tablespoons olive oil
2 tablespoons fresh rosemary, coarsely chopped
2 cups pumpkin puree (homemade or canned)
2 garlic cloves, minced
1/2 cup half-and-half
1/3-1/2 cup grated parmesan cheese (or Romano)
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes (to taste)
salt, pepper to taste

Steps:

Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm.
Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown-about 2 minutes. Remove the rosemary from the oil and set aside.
To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste.
Toss hot pasta in the finished sauce and garnish with the fried rosemary.

Nutrition Facts : Calories 452, Fat 13.9, SaturatedFat 4.8, Cholesterol 18.5, Sodium 147.9, Carbohydrate 70.3, Fiber 7.6, Sugar 0.9, Protein 17.3