Pasta with Pumpkin

Serves 2

8 ounces fettuccine, dried or fresh
1 wedge (about 1-1/2 pounds) eating pumpkin or any sweet
orange fleshed squash, sliced into long, 1/3-inch thick pieces
2 teaspoons to 1 tablespoon olive oil, plus additional for serving
Cooking spray
3 cloves garlic, pressed
Salt and freshly ground black pepper
Freshly grated Parmesan or soy Parmesan-type cheese

1—Start the fettuccine in vigorously boiling water.

2—As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You'll want a skillet with a tight-fitting lid. Add the pumpkin or squash and sauté over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer.

3—When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.

Buy the Book!

from:
Passionate Vegetarian
Crescent Dragonwagon
Workman Publishing
$24.95 (U.S.) paperback
ISBN: 1563057115
Recipe reprinted by permission.