Spring Light- Pumpkin PASTA
“Life is a combination of magic and pasta.” – Federico Fellini
When you have leftover piece of pumpkin, especially when you can’t make a big meal of, this recipe is perfect. Pumpkins are sweet, robust in flavor and packs on some healthy perks. Spring might not be associated with pumpkins but they are found year round. This vegetable is very good for you unless you hog on your pumpkin pie ….
The uses of Pumpkin are endless, we use it in India in a variety of dishes. Being a bit on the sweetish side, it’s always accompanied by something spicy and/or tangy. But, here in America they relish the sweetness completely with Pumpkin Rice, pumpkin ravioli, Pumpkin Ice cream, Pumpkin Pie(the most famous of all,,yummy)…..Pumpkin Pasta and many more..So here’s my version, with a hint of Indian flavors, enjoy this hearty dish with a sip of wine…
2 cups of boiled pasta(no spaghetti)
1 cup chopped pumpkin
4 whole garlic
1/2 white onion
1/4 tsp cumin/jeera powder
1/4 tsp white pepper powder
Parmesan Cheese and Pine nuts for garnishing.
In a pan use olive oil, saute onion, garlic for couple of minutes until slightly translucent.
Then add in the chopped pumpkin and let it simmer until cooked, maybe 5-10 minutes(quick cook)
Add salt, jeera/cumin powder and pepper powder and light mash it up.
Add the boiled pasta, toss along with the mixture.
Serve with a slight shaving of Parmesan and toasted pine nuts..