Working in public relations, for me, means staying in the know about emerging media outlets, and trends. So in 2008, when parenting blogs became all the rage, I suddenly found myself doing a lot of reading about teething, diapers and little Madeline's first day of second grade.
What I found even more fascinating than the fact that parenting bloggers represent a powerful new media segment, was the fact that I actually enjoyed reading about car seats, nutrition for breastfeeding moms and the challenges of being a working mother.
There is a lot of competition in the blogosphere but I enjoy reading some parenting blogs - not only for the photos of cute babies, but because they, like most blogs, provide a glimpse into a life unlike my own. There are a lot of misconceptions about parenting blogs - even though I'm not a parent - nor will I be anytime soon - parenting blogs often provide useful information.
By useful information, I obviously mean "recipes." I'm not ashamed to admit that the recipe you're about to read is the a recipe from Parents magazine. Though the original recipe called foro pumpkin, I had fusilli that worked out just as well. I couldn't find the recipe online so I did some casual Googling and found it on a new-to-me parent blog.
Regardless of whether a blog is called a food blog, a mom blog, a technology blog or even an outer-space blog (reader note: I have not confirmed that such a thing exists) if it has delicious pumpkin recipes, it's a-OK with me.
I usually post my worknight dinner recipes on Sundays, to spark your imagination for dinners during the week. But when I saw this in a magazine this week I knew I'd have to interrupt the schedule to share it.
Pumpkin Penne
Makes about 6 servings, can easily be halved or doubled
Ingredients:
1-12 oz box whole wheat penne or Fusilli
1 T olive oil
1 1/2 cups low sodium chicken broth
1/2 cup fat free evaporated milk
15 oz can pumpkin
1/2 small white onion, chopped (or 1 tsp onion powder)
1/2 t pumpkin pie spice
1/4 t salt
1/4 t pepper
Fresh parsley to garnish
1 1/2 oz grated parmesan cheese
2 large handfuls fresh baby spinach
Directions:
1. Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm
2. Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.
3. Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).
If you like pumpkin, try these other delicious pumpkin pasta recipes:
Spinach Pumpkin Linguine from In Good Taste
Creamy Pumpkin Penne from Dine & Dish
Vegan Pumpkin & Sage Pasta Bake from Pink Stripes
Roasted Pumpkin, Sage & Goat Cheese Pasta from Delicious Dishing
Looks delicious. The picture is gorgeous!
I can imagine this with a salad and nice crusty bread
Posted by: Daryl Callahan | October 22, 2009 at 08:47 AM
I love pumpkin in pasta dishes, and this one sounds great!
Posted by: brandi | October 22, 2009 at 09:12 AM
A lovely fall dish
Posted by: kat | October 22, 2009 at 09:47 AM
This pumpkin pasta looks delicious! Definitely simple enough for a worknight dinner. And I like that it has spinach in it too. Ooh, and thanks for linking to mine!
Posted by: Megan | October 22, 2009 at 12:35 PM
That looks unbelievable!!!
Posted by: Jordan | October 22, 2009 at 05:07 PM
O-M-G. this looks delicious. like my mouth is watering and I can't make it stop.
Posted by: thatShortChick | October 22, 2009 at 06:46 PM
Awesome. Just awesome. I cannot get enough of pumpkin this season.
Posted by: mandy | October 22, 2009 at 07:41 PM
I love the spinach addition, it really adds to these creamy-ish pasta dishes. Lovely, Maris!
Posted by: Alanna | October 22, 2009 at 08:46 PM
Delicious! I'm all about pumpkin right now:)\
Posted by: NutmegNanny | October 22, 2009 at 11:19 PM
I think I'll make this tonight!
Posted by: Antonietta | October 23, 2009 at 09:37 AM
Dear Maris: Thank you for this awesomeness. I suggest one addition -- fried sage leaves. Now we can all die happy. Adding to my rotation for next week.
Posted by: Rebecca_C | October 23, 2009 at 04:22 PM
Looks amazing! Too bad I can't find any pumpkin right now :( I'm feelin' the shortage!
Posted by: Christina | October 23, 2009 at 11:00 PM
Your picture is lovely. I have to admit, this is the first time I've seen pumpkin pasta this season.
Posted by: Jessica | October 23, 2009 at 11:53 PM
ok, this looks and sounds amazing! I am like you, I am not a big fan of pumpkin pie, but I love everything else with pumpkin! :) I have already saved your two recipes and the one from Dine & Dish into my recipes folder and plan on trying one of them soon!
Posted by: Carissa | October 24, 2009 at 02:08 AM
Almost any recipe that calls for pumpkin works just as well with canned (or fresh) squash puree. Even though they're similar, I much prefer the taste of something like butternut squash, which would work well in this dish. And I love to eat with chopsticks, so fusilli wins over penne every time!
Posted by: Lydia (The Perfect Pantry) | October 24, 2009 at 07:53 AM
Pumpkin is one of my very favorite things about this time of year. Thank you thank you! I've never actually had a pumpkin pasta, I don't think, except for ravioli, and I've definitely never made one. Going to try this one for sure!
Posted by: magda | October 24, 2009 at 11:32 AM
Looks delicious! I'm a big fan of pumpkin pastas!
Posted by: Kerstin | October 24, 2009 at 04:45 PM
I have never had pumpkin with pasta. This sounds so good!
Posted by: FatFighterTV | October 27, 2009 at 11:50 PM