Day 5 concludes the first work/school week of 31 Days of Pumpkin! I have to say, it was much easier than I thought to prep and make all of the pumpkin recipes than I had anticipated. Meal planning is not my strong suit, but I’m seriously trying to work on it!
Today is a pasta recipe from the trusty ‘ol America’s Best Pumpkn Recipes magazine. Again, really easy to make and QUICK! I prepped everything before taking the kids to school so it was even faster, but if you did everything after school or work it would be on the table in about 30-45 minutes (mostly because you have to chop up the pumpkin).
3 T olive oil
5 oz pancetta, chopped
1 small yellow onion, thinly sliced
1 T unsalted butter
4 cups cubed raw cooking pumpkin
1 T chopped fresh rosemary
1/2 t salt
1/4 t black pepper
8 oz whole wheat penne
2 T grated parmesan cheese
1. In a large saucepan heat oil over medium heat. Add pancetta; cook 2 minutes, stirring occasionally. Add onion; cook and stir 6 minutes or until onion is tender and pancetta is crispy. Stir in butter.
2. Add pumpkin, rosemary, salt and pepper to pancetta in saucepan. Cook 6-8 minutes or just until pumpkin is tender.
3. Meanwhile, cook penne according to package directions. Drain well, cover to keep warm.
4. Transfer pasta to a serving bowl, add pumpkin mixture and toss until combined. Sprinkle with parmesan cheese.
This dish was good, but I probably would have added some minced garlic a few minutes after the onion for a bit more flavor.
Hmmm… What will day 6 bring?