1 onion, finely chopped
1 clove garlic, finely chopped
1 lb pumpkin, cut into julienne
1 cup water
salt and black pepper
pinch crushed red pepper
2 Tbs chopped fresh parsley
1 lb uncooked ziti
1/4 cup freshly grated Parmigiano-Reggiano
1) In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm.
2) Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.
Review: I've desperately wanted to make fall dishes lately. Mostly, I've wanted to make butternut squash recipes, but Costco did not yet have the diced squash that I love to buy (I hate cutting up squash!). So, I decided pumpking would do in the meantime, though I would have to clean it up. Somehow, buying an itty bitty pumpkin makes it easier to deal with. So, I got my pumpkins, had the recipes lined up, and I found Costco had the butternut squash today. I felt so defeated. But, I have two pumpkin recipes this week and next week I'll get my beloved butternut squash!!!!
To make matters worse, this dish didn't wow me. It didn't have a strong flavor, though it might have done well with a cream sauce. It was filling and made plenty of food, but I expected more after having to julienne pumpkin!
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