Pumpkin-on-Pumpkin Pasta
- 1 small (3-pound) sugar pumpkin
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 (14.0-ounce) package Whole Foods Market Organic Zucchette
- 2 cloves garlic, finely chopped
- 1/2 cup half-and-half
- 1/4 teaspoon freshly grated nutmeg
- 4 cups lightly packed baby arugula
- 1/4 cup freshly grated Parmigiano Reggiano
- 1/3 cup toasted green pumpkin seeds (pepitas)
- Ground black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Slice off stem end of pumpkin, then halve pumpkin. Use a spoon to scoop out seeds and fibers; discard seeds or save foranother use. Peel and chop flesh into 1-inch cubes. Place on sheet pan, drizzle with 1 tablespoon oil and ½ teaspoon salt and toss.
Roast until browned, about 20 to 30 minutes, stirring once halfway through roasting.
Meanwhile, bring large pot of salted water to a boil. Cook pasta according to package directions. Drain.
Heat remaining tablespoon oil in large, deep skillet over medium heat. Add garlic and cook, stirring, 1 minute. Stir in half-and-half, nutmeg and remaining salt.
Add pasta, arugula and parmesan and cook, tossing, until pasta is heated through and arugula is wilted. Add roasted pumpkin and toss again.
Sprinkle with pumpkin seeds and pepper and serve.
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- 1 small (3-pound) sugar pumpkin
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 (14.0-ounce) package Whole Foods Market Organic Zucchette
- 2 cloves garlic, finely chopped
- 1/2 cup half-and-half
- 1/4 teaspoon freshly grated nutmeg
- 4 cups lightly packed baby arugula
- 1/4 cup freshly grated Parmigiano Reggiano
- 1/3 cup toasted green pumpkin seeds (pepitas)
- Ground black pepper, to taste