Pumpkin Pasta

Name: Pumpkin Pasta
Yield: 4 servings
Ingredients: 2 minced anchovies (optional); 2 minced anchovies (optional); 2 tsps minced garlic; 2 Tbsps honey; Kosher salt and freshly ground pepper; 4 Tbsps extra-virgin olive oil, plus more for drizzling; 1/2 cup finely grated Parmesan cheese; 1/4 cup chopped parsley; 1/2 small sugar pumpkin; 1/2 cup finely chopped toasted walnuts; 1/2 lb whole-grain pasta

Cook: -1 min

Prep: -1 min

Ready: 54 min

Servings: 4 servings

Calories: 559.47

Ingredients

1 2 minced anchovies (optional)
2 2 minced anchovies (optional)
3 2 tsps minced garlic
4 2 Tbsps honey
5 Kosher salt and freshly ground pepper
6 4 Tbsps extra-virgin olive oil, plus more for drizzling
7 1/2 cup finely grated Parmesan cheese
8 1/4 cup chopped parsley
9 1/2 small sugar pumpkin
10 1/2 cup finely chopped toasted walnuts
11 1/2 lb whole-grain pasta

Directions

1
Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.

Nutrition per serving

559.47 Calories

68.54g Carbs

12.72g Protein

28.45g Fat

Allergens

milk tree nuts wheat soy shellfish sesame

Pumpkin Pasta

Directions

Nutrition per serving

Tags

Allergens