Fall Pumpkin Pasta

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and 
am eligible to win prizes associated with the contest. I was not compensated for my time.

What kind of blogger would I be if I didn't post a pumpkin recipe? I'm basically far behind the curve at this point in the pumpkin game now that Starbucks has started releasing the PSL in August.  Also, this is technically a winter squash that looks like a pumpkin.  Anyway, while there are plenty of sweet pumpkin recipes out there, I wanted to go savory. And for National Pasta Month I wanted to put it with pasta. 

Filled pastas like ravioli or tortellini are so fun. They're like tiny, filled, wheat based presents in a dish. Or maybe that comment falls into the same category as "tiny food is cute to me!"...only a dietitian would say that kind of thing. The great thing about frozen filled pastas is they really add interest to a meal, at any time since you can always have them on hand. Throw them over greens or in soup! Or do like I did in this case and pair them with a hearty but sweet winter squash, dandelion greens, crunchy walnuts, sage and a vinaigrette herb dressing. You know, just as a vague recommendation. 

Fall Pumpkin Tortellini 

serves 2

/// Ingredients ///

• 1 1/2 C ricotta filled tortellini 
• 1 C cubed, roasted winter squash or pumpkin (olive oil, salt, pepper, rosemary)
• 1 C loose packed dandelion greens
• 1/8 C chopped walnuts
• 1/8 C herb vinaigrette dressing (bottled or 1:1 ratio balsamic to olive oil, 1/3 minced garlic clove, dried oregano and basil, sprinkle of sugar, salt and pepper)

/// Directions /// Roast winter squash/pumpkin with olive oil, salt, pepper and rosemary in the oven at 350 for 20 minutes or until the chunks can be pierced with a fork. Cook filled tortellini per package instructions. Toss with pumpkin, dandelion greens, walnuts and herb dressing. Serve hot or cold! 

See other smart ideas for pasta month below from other Recipe Redux members! 

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