Guest guest Posted May 23, 2007 Report Share Posted May 23, 2007 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. ______________________________\ ____Sick sense of humor? Visit TV's Comedy with an Edge to see what's on, when. http://tv./collections/222 Quote Link to comment Share on other sites More sharing options...
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