Rigatoni With Roasted Pumpkin And Parmesan

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium sugar pumpkin, peeled, seeded and cut into 2-inch chunks (about 4 pounds)
• 4 shallots, peeled and quartered lengthwise
• 3 tablespoons olive oil
• 1/4 cup fresh rosemary leaf
• 12 ounces rigatoni pasta
• 2 tablespoons butter
• 1/4 cup freshly grated parmesan cheese
• coarse salt and pepper, to taste

Recipe

• 1 preheat the oven to 450 degrees.
• 2 toss pumpkin, shallots, oil, rosemary and salt and pepper to taste in a large bowl until combined.
• 3 spread on a large rimmed baking sheet. (do not crowd the sheet, use 2 sheets if required).
• 4 roast until pumpkin is tender, 30 - 35 minutes.
• 5 toss vegetables halfway through, and rotate sheet if necessary.
• 6 in a large pot of boiling salted water, cook pasta until al dente.
• 7 reserve 1/2 cup of pasta water; drain pasta and return to pot. add butter, cheese, and pasta water; toss until butter has melted.
• 8 gently fold in pumpkin mixture and season with salt and pepper.
• 9 divide among serving bowls and serve immediately.