Pumpkin Pasta
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Everyday Food, December 2005
- Prep Time 20 minutes
- Total Time 50 minutes
- Yield Serves 8
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Ingredients
- Coarse salt and ground pepper
- 1 pound gemelli pasta, cooked and drained
- 1 tablespoon olive oil
- 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces
- 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
- 2 cans (14.5 ounces each) reduced-sodium vegetable broth
- 2 tablespoons jarred sun-dried tomato pesto
- 1/2 cup unblanched almonds, sliced
Directions
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Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
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Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.
Different in a good way. I used this as one of several side dishes for a dinner party. Everyone wanted to take home leftovers of this pasta. An interesting addition to the table.
I've never cooked kale before - this dish was amazing! Delicious and felt very healthful with the bright greens and orange squash! A new favourite in our house.
This was good except that the pasta was a little soggy. Perhaps it would be better to not cook the pasta first?
This looks so healthy - it's something I would prepare and my fiance would love.
This seemed like a pretty simple, straightforward pasta dish when I first looked at the recipe. So I wasn't prepared to like it as much as I did! Very easy, and very, very tasty!