I love spring, I do. I love it enough to look past the bugs, random downpours, and face-melting heat and instead focus on the big picture: the PRODUCE!
I still, however, have a stocked pantry with some not-so-spring-y essentials, and darlings, I’m not parting with pumpkin anytime soon. This one-pot-wonder is quick, easy, and can be whipped up without dirtying a ton of measuring spoons and bowls. After making this for lunch and dinner today I knew I had to add it to ze blog.
Boil your pasta as per usual, drain, and return to pot. Add a handful or two of fresh spinach, equal parts pumpkin and alfredo sauce, and a sprinkle of salt, pepper, and garlic powder and return to the burner on low heat. Keep stirring while the spinach wilts and give the sauce a few minutes to get nice and hot. Taste, adjust seasoning and sauces to match your taste buds “happy place” and top with a sprinkle of sharp n’ savory parmesan cheese.
So… How was it?
This cheesy, pumpkin-y pasta was the perfect way to curb the craving! Normally when I’m aching for pumpkin, I toss a can into a batch of chocolate chip muffins, but I was determined to stick with savory eats today. Mission accomplished =)
Have you guys tried pumpkin with spinach before?
It was a last minute addition and I’m absolutely loving the combo!
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food for your face
EAT. YO. VEGGIES.
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