October means fall and fall means everything pumpkin. Add it to pasta in this recipe and enjoy the splendid autumnal combination that is pumpkin, rosemary, andthyme. It is a feel good dish that will leave your belly full and your family happy!
1 lb whole wheat chiocciole pasta
1 lb pork sausage without the casing (I used a blend containing rosemary and thyme to mimic other flavors of the dish, but use whatever you prefer!)
1 (15 oz) can pureed pumpkin (not pumpkin pie filling)
1 ½ tsp minced garlic
1 minced shallot
4 cups lacinato kale (or a variety of your preference)
½ cup chicken broth
½ cup pasta water reserved
3 tbsp non-fat Greek yogurt
½ cup parmesan cheese
1 ½ tsp fresh thyme
1 tsp fresh rosemary
¼ tsp cayenne pepper
2 tbsp olive oil
- Heat a large pot of salted water to boiling. Cook the pasta according to package instructions.
- In a large skillet, heat the olive oil. Sauté the minced garlic and shallot for 1-2 minutes until slightly soft.
- Add the sausage to the skillet. Cook for 4-5 minutes or until the sausage is close to done, breaking it apart with a fork or spatula.
- Add the kale to the skillet. Cook the kale until just wilted about 2-3 minutes.
- To the skillet add the can of pumpkin, chicken broth, thyme, rosemary, cayenne pepper, and season to taste with salt and pepper. Let simmer on low heat until the pasta has finished cooking.
- Collect ½ cup of cooking water from the pasta pot and set aside. Drain the pasta and add to the skillet.
- Add the pasta water, yogurt, and parmesan cheese to the skillet.
- Stir thoroughly to coat.
- Top with extra cheese if desired, plate, eat, and enjoy!
Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton