PUMPKIN PASTA

Piles of bright orange pumpkins—like the red, ripe tomatoes of summer, and the first tender greens of early spring, pumpkins mark the coming of the colorful glories of autumn.  Whether roasted sugar pumpkins for pies or soups, carved up jack-o-lanterns to line the front porch, or set on a couple of hay bales for barbecue décor, pumpkins are part of fall for most of us.  This savory pasta dish can be made with your own baked or roasted sugar pumpkins, or with purchased pumpkin purée.  Just be sure not to use the canned, sweetened pumpkin pie filling. 

• Medium size onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 tsp crushed red pepper flakes
• A 15 oz can pumpkin purée, unsweetened—or 2 cups homemade purée
• ½ cup cream
• Zest of 1 lemon
• About 1 cup parmesan cheese, finely grated
• Salt and pepper
• About a pound of large, tube-shaped pasta, or wide noodles

Sauté the onion, garlic and red pepper flakes in 2-3 tblsp olive oil until very soft.  Add the pumpkin purée and cream and heat gently to almost boiling.  Add the lemon zest then gradually add the cheese, stirring gently.  Add salt and pepper to taste.  Cook pasta to taste and serve with more grated cheese.

The Kitchen Hive