Pumpkin Pasta Rigate
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pumpkin Pasta Rigate calories by ingredient
Number of Servings: 2
Ingredients
-
Organics Whole Wheat Penne Rigate, 0.75 cup
Onions, raw, .33 cup, chopped
Garlic, 1 clove
Zucchini, .5 cup, sliced
Thyme, ground, 1/8 tsp
Sage, ground, .5 tsp
Pumpkin, canned, without salt, 1 cup
Fresh non-fat Ricotta Cheese .5 cup
Parmesan Cheese, grated, 1.5 tbsp
Pumpkin Pie spice, 1 tsp
Directions
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.