I ran across this recipe a few weeks ago on marthastewart.com while searching for something else, and it sort of stuck with me. It looks rather odd, and I had a few doubts, but I also had a can of pumpkin in the pantry. I've used squash in pasta before, so why not pumpkin?
Pumpkins are full of vitamins and minerals (Vitamins A, B, and C, beta-carotene), it is also a good source of fiber. So I went for it. I think I would have added a bit more vinegar for a little "zing", and when it says season generously with salt, they mean generously. However, it was very tasty and very filling for a quick, one pot meal.
|Frying the rosemary does two things-makes a crunchy garnish and infuses the oil with flavor.|
|Pumpkin, garlic, and half of the half and half.|
|After adding the rest of the half and half, things began to smooth out.|
|Threw everything else in and kept stirring.|
|Thinned out a bit with 1 cup of pasta water (I didn't need more). I cooked the pasta separately, since I was only making one serving. This will be delish as leftovers.|
|Topped with the fried rosemary (always nice to have a plant, or three, in the house). It's a bit different, but I'm glad I tried it.|