Autumn Veggie Penne with Pumpkin and Parmesan

Pasta with Pumpkin and Vegetables (Pasta con le Zucchine)

Category: First Course (Primi Piatti)

Serves: 4

Ingredients

Instructions

1. Prepare the Vegetables:

   • Begin by slicing the pumpkin into 1 cm thick slices, then carefully remove the skin using a sharp knife.
   • Wash and trim the zucchini, then slice them into half-centimeter rounds. For a playful touch, use a knife to cut small triangles (about 5-6 per round) out of each slice to give them a pumpkin-like appearance.
   • Repeat this process with the carrots: peel them, trim the ends, then cut them into half-centimeter thick rounds. Carve out the triangles from each round as you did with the zucchini.

2. Cook the Pasta:

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   • Bring a large pot of salted water to a boil. Once boiling, add the mini penne rigate and cook for about 6 minutes, or follow the package instructions for al dente pasta. Once cooked, reserve a ladleful of pasta cooking water and drain the pasta.

3. Prepare the Sauce:

   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the carved pumpkin triangles to the skillet and sauté them for about 2-3 minutes, allowing them to gently brown. Add the whole garlic clove (you can leave it whole and remove it later if you prefer a subtler garlic flavor).
   • After 2-3 minutes, add the carrot and zucchini slices to the pan, seasoning with salt to taste. Stir the vegetables well and allow them to cook for a further 5 minutes, softening slightly. If needed, add a little bit of the reserved pasta cooking water to help the vegetables cook and create a light sauce.

4. Combine the Pasta and Sauce:

   • Add the drained pasta directly to the skillet with the vegetables. Toss everything together gently to combine, ensuring the pasta is well coated in the flavorful vegetable mix.
   • Grate the Parmesan cheese over the top and toss again until the cheese melts into the dish, creating a creamy texture.

5. Final Touches:

   • Remove the garlic clove from the skillet if you used it whole. Sprinkle with fresh rosemary for an aromatic finish.
   • Serve immediately, garnishing with extra grated Parmesan cheese, if desired.

Nutritional Information (Approximate per serving)

This Pasta with Pumpkin and Vegetables combines the richness of roasted pumpkin with the delicate flavors of zucchini and carrots, offering a light yet satisfying dish perfect for any occasion. The simplicity of fresh ingredients, combined with the savory depth of Parmigiano Reggiano, makes this dish a standout in its category. Whether you’re cooking for family or friends, this recipe is sure to bring smiles to the table.

Enjoy this wonderful vegetable-based pasta that highlights the autumn harvest in every bite!