xpo: pasta, pumpkin, arugala

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* Exported from MasterCook *

 

Orecchiette, Roast Pumpkin, Rocket, Fried Eshallots and capers

 

Recipe By :Australian Women's Weekly

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/8 pounds Orecchiette pasta -- cooked al dente

2/3 pound pumpkin -- cut into cubes

Olive oil

1 sprig thyme -- (1 to 2)

4 shallots -- finely sliced

1/4 cup capers

7 ounces rocket (arugula)

Parmesan cheese -- for garnish

Salt

pepper

 

Place pumpkin onto a baking tray and drizzle with a little olive oil. Scatter

over the thyme leaves, and place into a preheated 350F (180C) oven for 20-25

minutes.

 

Meanwhile, heat olive oil in a frying pan, add eshallots and cook until crisp

and caramel in colour. Drain on absorbent paper, and set aside until required.

Repeat the same process with the capers.

 

Set aside half the rocket lettuce.

 

With the remaining half, plunge into boiling salted water for 20-30 seconds.

Squeeze out as much liquid as possible from the blanched rocket, and whilst hot,

place in a food processor and blend with olive oil and seasoning.

 

To serve, heat a 1/4 cup of the rocket oil in a frying pan until hot, add the

roasted pumpkin pieces and toss to combine.

 

Add the cooked pasta, rocket leaves and fried capers, and season with salt and

cracked pepper.

 

Place pasta into a warm bowl, and scatter with fried eshallots and Parmesan

cheese.

 

S(Internet Address:):

" http://lifestyle.ninemsn.com.au/aww/recipes/db/aww/11/1174.asp "

Start to Finish Time:

" 1:00 "

 

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Per Serving (excluding unknown items): 512 Calories; 2g Fat (4.1% calories from

fat); 18g Protein; 104g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 97mg

Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 4363 0 0 0 0 0 49 0 0 0

 

 

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