Thursday, March 5, 2009

PUMPKIN PASTA

Today I Made:
PUMPKIN PASTA and BABY GREEN SALAD.
Pasta recipe from EVERYDAY FOOD Magazine, but I don't remember which issue.

The sauce for the pasta is made up of 5 ingredients:
-olive oil
-kale
-canned pumpkin
-vegetable broth
-jarred sun-dried tomato pesto
-sliced almonds

Mix the sauce with the par-cooked pasta and bake for 30 minutes.
The recipe calls for a 9x13 baking dish, I used small ramekins instead.
Perfect serving size.
The top is crunchy and the bottom soft and creamy.
Reminds me of macaroni and cheese.
Easy, tasty, and it looks beautiful too.

The salad is a mix of baby greens, julienned beets, pomegranate seeds, chickpeas, red onion, pumpkin seeds, and our favorite dressing, ASIAN MIRACLE DRESSING.

3 comments:

Mihl said...

Both dishes look amazing! I love the colours.

Vegetation said...

I LOVE pumpkin! Yum!

River said...

Thank you for your birthday wishes and sorry it took me so long to reply! I've been away from the blogging world for a while.

Pumpkin pasta sounds delicious! I had never heard of anything like that before.