Rigatoni With Roasted Pumpkin and Parmesan |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Kate Shatzkin's recipe from The Baltimore Sun. Posting here for safekeeping. Ingredients:
1 medium sugar pumpkin, peeled, seeded and cut into 2-inch chunks (about 4 pounds) |
4 shallots, peeled and quartered lengthwise |
3 tablespoons olive oil |
1/4 cup fresh rosemary leaf |
12 ounces rigatoni pasta |
2 tablespoons butter |
1/4 cup freshly grated parmesan cheese |
coarse salt and pepper, to taste |
Directions:
1. Preheat the oven to 450 degrees.
2. Toss pumpkin, shallots, oil, rosemary and salt and pepper to taste in a large bowl until combined.
3. Spread on a large rimmed baking sheet. (Do not crowd the sheet, use 2 sheets if required).
4. Roast until pumpkin is tender, 30 - 35 minutes.
5. Toss vegetables halfway through, and rotate sheet if necessary.
6. In a large pot of boiling salted water, cook pasta until al dente.
7. Reserve 1/2 cup of pasta water; drain pasta and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
8. Gently fold in pumpkin mixture and season with salt and pepper.
9. Divide among serving bowls and serve immediately.
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