Ziti With Pumpkin Ziti Alla Zucca Recipes

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ZITI WITH PUMPKIN: ZITI ALLA ZUCCA

Categories     Pasta

Yield 4 servings

Number Of Ingredients 10



ZITI WITH PUMPKIN: ZITI ALLA ZUCCA image

Steps:

  • In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 pound pumpkin, cut into julienne
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons chopped fresh parsley
1 pound uncooked ziti
1/4 cup freshly grated Parmigiano-Reggiano

BAKED ZITI WITH PUMPKIN & SAUSAGE

I found this recipe on the www.verybestbaking.com website. Sounds different..."Providing wholesome flavors and nutritious benefits, this baked Ziti, with a healthy twist, includes pumpkin, spinach and chicken sausage. It's sure to delight your family's taste buds and have them asking for seconds!"

Provided by senseicheryl

Categories     Spinach

Time 30m

Yield 1 4 quart dish, 12 serving(s)

Number Of Ingredients 12



Baked Ziti With Pumpkin & Sausage image

Steps:

  • PREHEAT oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.
  • PREPARE pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.
  • MEANWHILE, COMBINE pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.
  • SPREAD half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased-side-down.
  • BAKE for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

Nutrition Facts : Calories 227.2, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.9, Sodium 321.6, Carbohydrate 34, Fiber 3.4, Sugar 4.1, Protein 14.3

4 cups whole wheat ziti (or regular)
1 (15 ounce) can pumpkin puree
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
1 (12 ounce) can fat-free evaporated milk
4 links chicken sausage, Italian-seasoned and fully cooked, cut into 1/4-inch slices
4 cups Baby Spinach, pre-washed
1 cup part-skim mozzarella cheese (shredded, or 2% milk reduced-fat mozzarella cheese)
1/2 cup parmesan cheese, shredded

ZITI WITH ROASTED ZUCCHINI AND GARLIC

Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.

Provided by sjw7997

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 9



Ziti with Roasted Zucchini and Garlic image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
  • Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
  • While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
  • Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g

2 pounds zucchini, cut into 1/4-inch thick rounds
8 large shallots, sliced
7 tablespoons olive oil, divided
12 cloves garlic, halved
½ teaspoon crushed red pepper
salt and ground black pepper to taste
1 (16 ounce) package ziti pasta
1 cup chopped fresh basil, divided
¾ cup grated Parmesan cheese

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