Baked Pumpkin Pasta
Yields: 6 servings
 
Ingredients
  • 12 ounces penne pasta (or other short pasta shape)
  • Salt
  • 1 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 small zucchini, quartered-lengthwise, then sliced
  • 1 teaspoon cayenne pepper, adjust to taste
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • 15 ounce can pumpkin
  • 1 cup low fat ricotta cheese
  • ½ cup shredded Parmesan cheese
  • crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 400* F. Spray a 3-quart baking dish with cooking spray and set aside.
  2. Cook pasta, in salted water, according to package directions to al dente, less 2 minutes. Reserve ½ cup pasta cooking water for later use.
  3. Meanwhile in a large skillet, heat oil over medium heat. Saute onion and zucchini 5 to 6 minutes, until softened. Add garlic, cayenne and herbs within last minute, stirring until combined.
  4. Remove from heat and stir in ricotta cheese and pumpkin.
  5. Add drained pasta to pumpkin mixture, mixing to combine. Add reserved pasta water by the tablespoonful, as needed, until desired consistency (not too stiff, but you don't want it to be too watery)
  6. Pour into prepared baking dish. Sprinkle Parmesan over top of pasta and then bake for 10 to 15 minutes, or until the cheese starts to brown. Add crushed red pepper over tops, as desired and serve!
Notes
Source: About.com
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/09/04/baked-pumpkin-pasta/