Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Watch how to make this recipe.
Penne-Wise Pumpkin Pasta
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- Level: Easy
- Total: 37 min
- Prep: 20 min
- Cook: 17 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2049
- Total Fat
- 183 g
- Saturated Fat
- 111 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 24 g
- Cholesterol
- 655 mg
- Sodium
- 1727 mg
This recipe is "wise" because it uses whole-wheat pasta, which is high in protein and fiber compared with semolina pasta. Plus, it's inexpensive to make and absolutely delicious!
- Level: Easy
- Total: 37 min
- Prep: 20 min
- Cook: 17 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2049
- Total Fat
- 183 g
- Saturated Fat
- 111 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 24 g
- Cholesterol
- 655 mg
- Sodium
- 1727 mg
Ingredients
Directions
- Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
- In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.
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