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Pumpkin Pasta with Zucchini Ribbons

Pumpkin Pasta with Zucchini Ribbons

This Pumpkin pasta has the potential to be amazing, but we need your help.  The original version I found was just noodles and sauce but I really felt like it needed something more.  So we added butternut squash and zucchini ribbons.  It is a good tasting pasta with a rich and delicious sauce, but it isn’t a super star dish.  We really felt like this pumpkin pasta is missing something and we can’t put our fingers on it.  Does it need a protein? What kind of protein would compliment these flavors?  Does it need a veggie other than squash? Is the room spinning? Does anyone else feel all this pressure?! I am challenging you to help us figure out what this pasta needs to be great.  Read through the recipe and tweak it if you want.  Make it as is or add something to it.  Please let me know what you did and if you liked it.  Help us solve this pumpkin pasta mystery!

Pumpkin Pasta with Zucchini Ribbons

Pumpkin Pasta with Zucchini Ribbons

My wife found this awesome 3 meter special holiday pasta at Trader Joes, it was perfect for this sauce.

Pumpkin Pasta with Zucchini Ribbons

Pumpkin Pasta with Zucchini Ribbons

Pumpkin Pasta with Zucchini Ribbons

Pumpkin Pasta with Zucchini Ribbons

Pumpkin Pasta with Zucchini Ribbons


Recipe


Ingredients:    (Serves 4)

2 cups uncooked butternut squash, cut into bite size cubes (I recommend skipping this
ingredient, but if you love butternut squash, then go for it)
8 oz pasta (your choice: fettuccine, penne, etc. anything you have on hand will work)
3 small or 2 medium zucchinis, sliced into ribbons using a vegetable peeler
2 Tbl. olive oil
4-6 cloves of garlic, minced
1 cup canned pumpkin purée
1 cup heavy cream
1/2 cup parmesan, grated
2 tsp. salt
pinch of red chili flakes, or more if desired
black pepper to taste
for garnish: fresh sage

Directions:

For the butternut squash (if using): Preheat oven to 400 degrees F and line a baking sheet with foil.  Toss 1 Tbl. melted butter and butternut squash cubes in a bowl until al cubes are covered.  Spread them out on the baking sheet and sprinkle with cinnamon.  Bake for 20 minutes.  Set cooked squash aside until ready to add it to the pasta.

Start cooking pasta according to the package directions.  (reserve 1/2 cup pasta water before draining in case the sauce needs thinning later)

Add 2 Tbs. olive oil to a large pan over medium heat.  Add minced garlic and cook until fragrant.

Add zucchini ribbons.  Season with fresh ground salt and pepper.  Sauté until ribbons begin to wilt, about 3 minutes over medium heat, stirring occasionally.  Remove ribbons and set aside for later.

To the pan, add, pumpkin purée, cream, parmesan, salt, chili flakes, and black pepper to taste (there should be some left over minced garlic still in the pan).  Stir until the pumpkin has dissolved into the cream and sauce begins to simmer.

Add the cooked noodles to the sauce, stir until all the noodles are well coated.  If the sauce is to thick for your liking, add some of the reserved pasta water a little at a time until desired thickness is reached.

Toss in zucchini ribbons and butternut squash (if using).

Divide between serving plates.  Garnish with fresh sage and more parmesan if desired.

Warning: this dish is rich and comforting!


I found the original recipe here.  But like I mentioned at the beginning of the post I feel like this pasta needs something.  Help!  Please leave your ideas in a comment below.

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