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Pumpkin and Arugula Pasta

Heart Healthy Pumpkin and Arugula Pasta Recipe

                   
Pumpkin and Arugula Pasta
A creamy pumpkin-based sauce coats perfectly cooked penne pasta in this healthy main dish. Peppery arugula, chopped shallots, and fresh sage add a sophisticated touch to this wonderfully rich fall-inspired recipe.
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Ingredients
Recipe yields 6 servings
12 oz multigrain penne pasta
1 Tbsp olive oil
2 shallots, chopped
4 garlic cloves, minced
1 large tomato, diced
1 can (15 oz) pumpkin purée
2 tsp chopped fresh sage
1/4 tsp ground nutmeg
1/8 tsp salt
Black pepper to taste
1/4 tsp crushed red pepper flakes (optional)
4 cups arugula
2 oz grated Parmesan cheese (optional)
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Directions
Step 1

In a large pot, cook the pasta according to package directions. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add in the tomato and cook for 5 minutes, stirring occasionally. Add the pumpkin purée, sage, nutmeg, salt, black pepper and red-pepper flakes, if using, and cook for 10 minutes, or until heated through.

Step 3

Pour the pumpkin sauce over the pasta and toss to mix. Add the arugula and toss to combine. If desired, just before serving, add the Parmesan cheese and stir to combine.

Time: 45 minutes
Servings: 6
Calories: 295
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:295
total fat:6g
sat fat:2g
cholesterol:8mg
sodium:202mg
total carb:50g
fibers:8g
sugars:5g
proteins:10g

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Heart Healthy Pumpkin and Arugula Pasta Recipe
Ingredients
Recipe yields 6 servings
12 oz multigrain penne pasta
1 Tbsp olive oil
2 shallots, chopped
4 garlic cloves, minced
1 large tomato, diced
1 can (15 oz) pumpkin purée
2 tsp chopped fresh sage
1/4 tsp ground nutmeg
1/8 tsp salt
Black pepper to taste
1/4 tsp crushed red pepper flakes (optional)
4 cups arugula
2 oz grated Parmesan cheese (optional)
Directions
Step 1

In a large pot, cook the pasta according to package directions. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add in the tomato and cook for 5 minutes, stirring occasionally. Add the pumpkin purée, sage, nutmeg, salt, black pepper and red-pepper flakes, if using, and cook for 10 minutes, or until heated through.

Step 3

Pour the pumpkin sauce over the pasta and toss to mix. Add the arugula and toss to combine. If desired, just before serving, add the Parmesan cheese and stir to combine.

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