Pumpkin and Arugula Penne with Parmesan (32 Minutes)

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Here’s a delightful dish that combines the earthy sweetness of pumpkin with the peppery bite of fresh arugula.

The light pumpkin-based sauce coats the penne perfectly, creating a comforting yet vibrant meal.

Topped with fresh Parmesan cheese, this pasta dish is both elegant and easy to prepare, making it perfect for a cozy dinner.

Let’s make this delicious pasta creation!

  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream or milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • Salt and pepper, to taste
  • 4 cups fresh arugula
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh parsley or sage, for garnish (optional)

Instructions

  1. Cook the pasta (10 minutes):
    • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
  2. Prepare the pumpkin sauce (10 minutes):
    • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
    • Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
    • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
    • Add the pumpkin puree, vegetable or chicken broth, and heavy cream or milk to the skillet. Stir until the sauce is smooth and well combined.
    • Season the sauce with ground nutmeg, red pepper flakes (if using), and salt and pepper to taste. Simmer the sauce for 5-7 minutes until it thickens slightly.
  3. Combine the pasta and sauce (5 minutes):
    • Add the cooked penne to the skillet with the pumpkin sauce. Toss to coat the pasta evenly in the sauce.
    • If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  4. Add the arugula (2 minutes):
    • Stir in the fresh arugula, allowing it to wilt slightly from the heat of the pasta and sauce.
  5. Serve and garnish (2 minutes):
    • Divide the pumpkin and arugula penne among serving plates.
    • Top each serving with freshly grated Parmesan cheese and garnish with fresh parsley or sage if desired.
    • Serve immediately, and enjoy this delicious and comforting pasta dish!

Notes

For an extra layer of flavor, you can add a sprinkle of toasted pine nuts or a drizzle of balsamic glaze before serving.

If you prefer a creamier sauce, you can increase the amount of heavy cream or milk.

This pumpkin and arugula penne is a versatile dish that pairs beautifully with a crisp green salad or garlic bread. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 15g
  • Carbohydrates: 55g
  • Protein: 12g
  • Cholesterol: 30mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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