Pasta with Pumpkin, Mozzarella and Almonds

[Guest guest]

Pasta with Pumpkin, Mozzarella and Almonds

 

1 lb. pasta

3 tbsps. olive oil

1 onion, chopped

6 cloves of garlic, chopped

2 stalks celery, chopped

1 2 to 3 lb. pumpkin, cut in half, seeds, membranes

removed, peeled, thinly sliced

1/2 cup dry white wine

1/2 cup stock

4 plum tomatoes, seeded and chopped

3 tbsps. butter

2 tbsps. sage, finely chopped

1/4 cup parsley, chopped

1/4 cup grated Mozzarella cheese

3/4 cup grated Pecorino Romano cheese or Parmesan

1/4 cup toasted, slivered almonds

 

Cook pasta in a large pot of boiling, salted water

until al dente; drain.

Meanwhile, heat olive oil in a large skillet over

medium-high heat. Add onion, garlic and celery and

cook until onion just begins to turn golden brown,

about 5 minutes. Add pumpkin and sauté 10 minutes

more. Add wine, stirring well, scraping any browned

bits off of the bottom of the pan. Add stock and cook,

stirring occasionally until just about all liquid is

evaporated and pumpkin is tender (about 10 minutes).

There should be about 1/4 cup of liquid remaining in

pan. Add tomatoes and cook 5 minutes more. Stir in

butter and season well with salt and pepper. Add sage

and parsley, and stir well.

Return drained pasta to pot. Add contents of skillet

and toss. Add mozzarella, romano and almonds. Combine

well and serve immediately. Serves 6.

 

 

 

______________________________\

____You snooze, you lose. Get messages ASAP with AutoCheck

in the all-new Mail Beta.

http://advision.webevents./mailbeta/newmail_html.html