baked pumpkin pasta with lettuce salad

You’ll have to ask your kids if they can guess the secret ingredient. (Pumpkin!). We swirled pumpkin purée into the tomato sauce for sweetness and a velvety...

By: Anna Decker / 03/22/2016

Baked in the oven with mozzarella until bubbly and golden and then topped with fresh basil, this pasta dish is a crowd-pleaser. Don’t forget the simple but sensational salad, lightly dressed with a lemon vinaigrette. Cook, relax and enjoy!

What we send: 2 cloves garlic fresh basil sprigs 14 oz can chopped tomatoes 15 oz can pumpkin purée 12 oz ziti 8 oz fresh mozzarella 1 head Boston lettuce 1 lemon olive oil coarse salt freshly ground black pepper sugar

Equipment: large skillet zester large pot colander

Recipe steps: 1. Prep ingredients Preheat oven to 450°F. Bring a large pot of salted water to a boil. Peel and finely chop garlic. Remove basil leaves from stems then finely chop stems.

  1. Sauté garlic and basil Heat 3 tablespoons olive oil in a large oven proof skillet over medium. Add garlic and basil stems and sauté until barely golden, about 2 minutes.

  2. Make sauce Add tomatoes, ½ cup water and 1 teaspoon salt and simmer 5 minutes. Stir in pumpkin purée and simmer for 10 minutes.

  3. Cook pasta Meanwhile, cook pasta until barely al dente, about 5 minutes, drain, reserving 1 cup pasta water. Add pasta and pasta water to sauce in skillet.

  4. Finish pasta Tear basil leaves and stir into pasta. Season with pepper and 1 teaspoon salt. Tear mozzarella into pieces and scatter over the top. Bake until bubbling, about 10 minutes.

  5. Make salad Meanwhile, cut off lettuce core and separate into leaves (removing any wilted outer leaves). Zest and juice lemon and whisk together with a pinch of sugar, 2 tablespoons olive oil and season with pepper and ½ teaspoon salt. Toss with lettuce leaves. Enjoy!

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