Pumpkin Recipes Are Not Just For Fall!
Prep Time: 15 minutes
Cooking Time: 30 minutes
1 bag Pumpkin Zuccettes or plain Zuccettes
1 1/2 cups frozen spinach leaves, thawed & drained
2 garlic cloves, sliced thin
2 cups assorted mushrooms, sliced
1 cup frozen peas
2 cups cherry tomatoes, halved
1 tbsp olive oil
2 tbsp butter
1 cup milk
1 cup cream
pinch ground nutmeg
1/4 cup Parmesan cheese, grated
Boil water in a stock pot and cook the Zuccettes pasta according to directions, drain. In a skillet, add; butter and olive oil on medium heat. Saute garlic for a few minutes then add in the mushrooms. Cook mushroom for approximately 10 minutes. Add into the skillet the thawed spinach, nutmeg milk and cream. Reduce heat and simmer for 20 minutes to thicken the sauce, Toss in cooked and drained Zuccettes, peas and tomatoes and cook for additional 5 minutes, coating the pasta. Place in serving bowls and garnish with grated Parmesan cheese.