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Pumpkin pasta
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| 1/2 | pumpkin, sugar (about 4 cups) |
| 4 Tbsp | olive oil |
| 2 Tbsp | honey |
| 1/2 lb | whole grain pasta |
| 2 tsp | minced garlic |
| 1/2 C | walnut, toasted chopped |
| 1/4 C | chopped parsley |
| 1/2 C | Parmesan cheese, grated |
1 preheat oven to 425. Peel half a small sugar pumpkin and cut into 1" chunks (about 4 C). Toss with 2 Tbsp olive oil, 1/2 tsp kosher salt, and 2 Tbsp honey. Roast on a baking sheet until tender, about 45 min.
2 cook 1/2 lb whole-grain pasta and cook according to package directions.
3 while pasta is cooking, heat 2 Tbsp olive oil, 2 tsp minced garlic in a skillet over medium-high heat until fragrant, about 1 min. Add 1/2 C finely chopped toast walnuts and roasted pumpkin. Toss to combine and heat through. Set aside.
4 drain pasta, reserving 1 C pasta water. Toss pasta with 1/2 C pasta water and stir in 1/4 C chopped parsley and 1/2 C grated Parmesan cheese. Season with kosher salt and pepper and drizzle with evoo. Transfer to bowl, and toss well with walnut and pumpkin mixture. Serve immediately
Serving: 521 cal, 5g sat fat, 21g unsat fat, 11mg chol, 61g carb, 516mg sodium, 16g pro, 7g fiber
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