Halloween Pasta
This pasta can be eaten any time but is best for Halloween. I like to top it off with toasted pumpkin seeds.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | halloween-shaped pasta |
| 2 cups | wagon wheel-shaped pasta |
| 2 1/2 cups | peeled chopped pumpkins |
| 1 teaspoon | ground nutmeg |
| 1 teaspoon | ground allspice |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | minced garlic |
| 1 teaspoon | chopped onion |
| 1 teaspoon | chili powder |
| 3 tablespoons | olive oil |
| 1 (4-ounce) can | sliced black olives |
| 1 (8-ounce) can | garbanzo beans, drained |
| 1/4 cup | chopped garlic |
| 1/2 cup | grated Parmesan cheese |
| 1/4 cup | olive oil |
| 3 tablespoons | dried oregano |
Directions:
Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.
Source: allrecipes.com
