Pumpkin Pasta Rigate
- Number of Servings: 2
Ingredients
Organics Whole Wheat Penne Rigate, 0.75 cupOnions, raw, .33 cup, choppedGarlic, 1 cloveZucchini, .5 cup, slicedThyme, ground, 1/8 tspSage, ground, .5 tsp Pumpkin, canned, without salt, 1 cupFresh non-fat Ricotta Cheese .5 cupParmesan Cheese, grated, 1.5 tbspPumpkin Pie spice, 1 tsp
Preheat oven to 375 degrees.
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/4 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin, pumpkin pie spice, and ricotta cheese.
Empty drained pasta plus 1/4 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a small baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.
Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/4 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin, pumpkin pie spice, and ricotta cheese.
Empty drained pasta plus 1/4 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a small baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 2.3 g
- Cholesterol: 5.5 mg
- Sodium: 83.6 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 7.9 g
- Protein: 13.4 g
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