Pumpkin, Walnut and Zucchini Macaroni Recipe

27. Nov, 2008 1 Comment

Even though our thanksgiving was more then a month ago there have been so many yummy pumpkin related recipes on the blogs I wasn’t able to help myself from buying a can of pumpkin. A big can. Sadly it is now gone but not before I made two batches of muffins, pumpkin oats and this pasta.

Although this was experimental it turned out really well and it is definitely something different to do with your leftover pumpkin. The picture above is only half of what I ate, I totally went back for seconds. Happy American Thanksgiving everyone!

Pumpkin, Walnut and Zucchini Macaroni
(serves 4)

1T olive oil
1/2 onion, diced
1 clove garlic, minced
1 medium zucchini, cut lengthwise then in 1/4″ half moons
salt and pepper
1C pumpkin puree
1C chicken or vegetable stock
~1/2C skim milk
3T fresh parsley, minced
1/4C walnut pieces, toasted
360g whole wheat macaroni
Parmesan

Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften – about 5 more minutes. Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish. Simmer for five minutes then taste for seasoning you will probably need more salt then you think. Toss with macaroni and serve with grated Parmesan, and remaining walnuts and parsley.