A collection of useful hints, handy tips, and inexpensive ideas for your kids, family, and home.
Thursday, October 21, 2010
Pumpkin Ricotta Pasta
I may/will tweek this recipe because I just did it and didn't measure anything. I had about 2/3-3/4 a container of ricotta from another recipe I made. I had a can of pumpkin in the pantry and I figured I could make a sauce out of it. So I apologize if its not exact. My advice would be to taste as you go and add a little at a time to suit your tastes.
1 lb pasta (I would suggest rigatoni, penne rigatte, fettuccine, or linguine but any will do)
1 15 oz can pumpkin puree (using about 2/3 a can)
1 15 oz carton ricotta (using about 2/3 a carton)
1.5 tsp Italian Seasoning
1 tsp garlic powder
1.5 tsp salt
.5 tsp pepper
.5 tsp nutmeg
1.25 c milk
Mix it all in a sauce pan and let simmer for about 10 min. Serve over pasta. Done :o)