I love pasta! I’m always on the lookout for more good pasta recipes and this one looked like one I would really like and was easy. This fall I’m finding more and more that have pumpkin in them, and since I also love pumplin, this one sounded like a winner. And I’m so glad that I planted Sage in my herb garden.
So I tried the pasta, and it turned out really good. Al loves the crunchy pecans in it. However, if you didn’t know that it had pumpkin in it, you would never be able to tell from the taste.
1 pound pasta, such as small shells or elbows
One 15-ounce container fat free cottage cheese
One 15-ounce can pumpkin puree
1/2 cup fat free plain greek yogurt
2 teaspoons salt
Freshly ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided
Heat the oven to 375°F. Spray a 9×13-inch baking dish with Pam. Set aside. Cook pasta for a slightly shorter amount of time than specified by the package. Drain. In a large bowl, whisk together the cottage cheese, pureed pumpkin, eggs, yogurt, salt, pepper, nutmeg, and ginger. Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, sage, and garlic. Stir in 1/2 cup Parmesan.
Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4
cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.