Ingredients

Adjust Servings:

	400 gr Rigatoni pasta
	4 slices pumpkin
	3 medium shallots
	4 spoons extra virgin olive oil
	16/18 leaves fresh sage
	salt and pepper
	grated parmigiano

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Rigatoni with Pumpkin and sage

Name: Rigatoni with Pumpkin and sage
Yield: 4 Servings
Ingredients: : 400 gr; : 4 slices; : 3 medium; : 4 spoons; : 16/18 leaves

Cuisine:

Italian

Pasta that does not make you fat!

Serves 4
Easy

Ingredients

400 gr
4 slices
3 medium
4 spoons
16/18 leaves

Directions

I love pumpkin and this pasta is creamy and tasty, perfectly balanced between sweet and savory! A good solution for an healthy and easy lunch!

(Visited 309 times, 1 visits today)

Steps

Done

Cut pumpkin into small cubes and shallots into thin slices.
In a large pan pour extra virgin olive oil and brown pumpkin with shallots. After some minutes add sage, adjust with salt. After 1 minutes add 4 spoons of water. Cover with a lid and cook over low heat until the pumpkin becomes soft, continuing to add a little bit of water if needed.
Meanwhile bring to boil salted water. Pour in rigatoni and cook for 4/5 minutes. Drain pasta and finish to cook rigatoni in the sauce adding some left over pasta water and generous grated parmigiano.
Serve hot with s drizzle of extra virgin olive oil a sprinkling of grated parmigiano, a pinch of pepper and fresh sage.