This is a first for myself and my family and I have to say, it was a success. I have often thought of cooking with pumpkin because I do love pumkin pie, but never really came close to doing so until now. I found a recipe for a yogurt smoothie I want to make, but I thought I would start with a savory dish first. Upon scanning the internet for a recipe I did discover how incrdibly nutritious pumpkin from a can is. It is also gives the illusion of a creamy sauce without all the fat or calories.
The recipe was very simple
8 ounces pasta(your choice)
1 cup pumkin puree
1 can 16 oz tomato sauce
2 cloves garlic minced
1/2 onion sliced thin
1 cup chicken broth
2 tablespoon olive oil
fresh parm
salt and pepper to taste
Boil noodles according to instruction
in skillet heat olive oil on medium add onion, and saute until slightly glassy
add minced garlic and saute until cooked, careful not to burn
add pumkin puree, chicken broth and tomato sauce to pan and turn up heat
cook until sauce boils, stirring constantly
lower heat and simmer for 5 minutes
add salt and pepper to taste
drain pasta noodles
toss noodles and sauce together in pan
serve onto plates with fresh parm
The recipe was very simple
8 ounces pasta(your choice)
1 cup pumkin puree
1 can 16 oz tomato sauce
2 cloves garlic minced
1/2 onion sliced thin
1 cup chicken broth
2 tablespoon olive oil
fresh parm
salt and pepper to taste
Boil noodles according to instruction
in skillet heat olive oil on medium add onion, and saute until slightly glassy
add minced garlic and saute until cooked, careful not to burn
add pumkin puree, chicken broth and tomato sauce to pan and turn up heat
cook until sauce boils, stirring constantly
lower heat and simmer for 5 minutes
add salt and pepper to taste
drain pasta noodles
toss noodles and sauce together in pan
serve onto plates with fresh parm
No comments:
Post a Comment