Photo: Ziti with Pumpkin: Ziti alla Zucca Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 pound pumpkin, cut into julienne
- 1 cup water
- Salt and black pepper
- Pinch hot chile flakes
- 2 tablespoons chopped fresh parsley
- 1 pound uncooked ziti
- 1/4 cup freshly grated Parmigiano-Reggiano
Directions
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.
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.
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By palm_nuts_12981670
Austin, 83
on July 05, 2010
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I made this with a small sugar pumpkin and fresh parsley from the garden. It was very simple to make and turned out delicious. It had a mild pumpkin flavor with a brothy sauce. I will definitely make it again!
By tamara.beall_11...
Albuquerque, NM
on October 29, 2009
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I was really excited to make this, but it was overall very disappointing. My husband and I found that there was relatively no flavor. Definitely not worth all the work that it takes to use fresh pumpkin.
By Maito
on August 28, 2007
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This was quite good, and packs a lot of nutrition. I made some adjustments based on the reviews. I used 1 tablespoon of oil, 2 cloves of garlic, 1/8 tsp of red pepper flakes, and frozen pureed squash (zucca, after all, just means "squash" in general in Italian. Topped it with some toasted pine nuts, lots of parsley, and a squeeze of lemon. Very yummy!
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