We’ve noticed fall is sneaking up on us around here, ever-so slowly, and with the turning of the leaves will probably come a change in lifestyle as the warm trades off for the cold. Our activity might lessen, keeping us indoors more often. As this happens we feel it’s more important than ever to find the motivation to eat healthfully. While we are not ready to concede summer, we are somewhat receptive to a nod toward early fall flavors, though we won’t be getting chummy with pumpkin spice any time soon. With that in mind we’ve whipped up this pasta dish to ward off the autumn blues while embracing the oncoming oranges and reds.
As we know, pumpkin is loaded with antioxidants and fiber. It keeps you feeling full longer, improves your blood pressure and keeps you balanced. It’s also great for eye health, and a stronger heart. Rosemary has as many great benefits, such as non-inflammatory properties and can help you reduce stress. It improves memory and can also boost your immune system, which can be a great thing when the weather turns colder and viruses abound. These ingredients make for an easy, healthy dish which is effortless to throw together after work and likewise tastes amazing when paired with whole wheat pasta, which is high in copper, selenium, and magnesium. Toss in some leafy greens, and onions and you have a delicious and healthful dinner, which might leave you feeling friendlier toward the oncoming colder weather.
Here’s what you’ll need:
- Whole Wheat Penne
- 1 can of pumpkin
- 3 cloves of garlic
- 1 cup of cooked ham
- 1 cup of spinach/kale
- 1 cup of whole milk or heavy cream
- 1/2 cup chopped yellow peppers
- 1/2 cup chopped onion
- 1/2 cup mozzarella
- 1 stick of unsalted butter
- 1 tbsp fresh or dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- dash of paprika
- dash of cumin
Start your pasta water first so it’s ready by the time you’re done with the rest of your prep. Toss a stick of butter in the pan, add chopped garlic and add slow heat until it’s browned. By now, the pasta water should be boiling, add your penne. Toss peppers and onions into the skillet, cook until almost tender, add ham. Add can of pumpkin into warm butter, stir, add milk or cream stir thoroughly. Toss your finished pasta into skillet with peppers and ham, and mix it well. Add rosemary to pumpkin sauce, then garlic and onion powders. Stir. Add dash of paprika and cumin. Next pour the pumpkin sauce over pasta in the skillet, swirling in sour cream and top with mozzarella. Heat through and serve. For us, this made about six servings.
If you’re also a fan of fall flavors, give this easy pasta dish a try and let us know what you think of it. Any suggestions or adjustments are also welcome. Thanks for following!
