Pumpkin Pappardelle
Photo by: Deborah Ory
This easy, low-cal recipe comes from Canyon Ranch Hotel & Spa in Miami Beach-- whose regulars
include Alec Baldwin and Eva Longoria Parker.
ingredients:
1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground blackpepper
6 oz. fresh pappardelle or fettuccine
4 tsp chopped macadamia nuts
2 Tbsp pomegranate concentrate
1 Tbsp minced garlic
2 Tbsp extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground blackpepper
6 oz. fresh pappardelle or fettuccine
4 tsp chopped macadamia nuts
2 Tbsp pomegranate concentrate
directions:
1. In a large sauté pan, sauté shallots and garlic in olive oil over medium heat until shallots are translucent. Add diced calabaza or butternut squash and sauté until tender.
2. Deglaze pan with vegetable stock. Add canned pumpkin, cinnamon, salt, and pepper and cook until heated through.
3. Boil pasta and stir into pumpkin mixture.
4. Evenly divide the pumpkin and pasta mixture in four bowls. Top each serving with 1 tsp macadamia nuts and 1/2 Tbsp pomegranate concentrate.
Cook's Note
Roasted and pureed fresh pumpkin, butternut squash, or sweet potatoes may be substituted for the canned pumpkin.
