Roasted Pumpkin Whole Wheat Pasta

Oven, baking sheet, large pot, large saute pan

Ingredients

• 1 pound peeled and diced pumpkin
• 3 medium shallots, peeled and cut in half
• 1 large red pepper, medium diced
• 3 tablespoons olive oil
• 1 pound whole grain pasta
• 2 cloves garlic, chopped
• 2 tablespoons freshly chopped rosemary
• 2 cups spinach, chopped
• Salt and pepper, to taste
• Freshly grated Parmesan cheese, for serving

Directions

1. Preheat the oven to 400F. Place the pumpkin, shallots, and red peppers on a baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Toss to coat in the oil and roast for 30 minutes, until tender. 
2. Bring a large pan of water to a boil. Add a pinch of salt and cook the pasta as directed until al dente. Drain. 
3. In a large saute pan, on medium heat, add 2 tablespoons of olive oil. Add the garlic and cook for about 30 seconds. 
4. Add the roasted pumpkin and vegetables, fresh spinach, and cooked pasta. 
5. Add the fresh rosemary and season if needed.
6. Serve with freshly grated Parmesan cheese. 

Nutrition Information (per 1 serving)