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- 3 cups chopped fresh pumpkin or 1 1/4 cups canned pumpkin puree
- 1 pound rigatoni
- 6 1/2 ounces bacon, diced
- 1 clove garlic, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon finely chopped parsley
- Freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
Cut the pumpkin into bite-size pieces and steam until soft. Mash the pumpkin gently.
Cook the pasta in boiling salted water until al dente. Drain.
While the pasta is cooking, prepare the sauce. Sauté the bacon with the garlic until the bacon is crisp.
Put the mashed pumpkin into a saucepan and gradually stir in the cream. Add the bacon and garlic mixture and the parsley and gently warm the sauce. Season with freshly ground pepper.
Stir the grated Parmesan into the drained pasta. Add the sauce and toss. Serve immediately in heated bowls.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
487 calories; 19g total fat; 49mg cholesterol; 482mg sodium; 60g carbohydrates; 3g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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