This recipe screams fall comfort food. It comes together in a little over 30 minutes, so it's great for a weeknight meal, or serve it with a yummy salad for a delicious date night in. I will say that it's pretty rich, so you'll have leftovers (always a good thing in my book), or consider serving it as a side dish rather than a main course. Everything that I've tried from Skinnytaste is always popular with every member of our family. If you want to try some other recipes, I'd recommend any of her turkey chilis. They are delicious! Enjoy!
Ingredients:
8 oz Delallo uncooked whole wheat pasta (use brown rice pasta for GF)
2 slices center cut bacon, chopped
1 shallot, minced
15 oz homemade or canned pumpkin puree
1 cup reduced sodium chicken broth
3 tbsp grated Pecorino Romano cheese
salt and fresh pepper to taste
1/2 tsp fresh rosemary, chopped
1/4 cup shredded Pecorino Romano cheese
1/2 cup shredded part skim mozzarella (I recommend: Polly-O)
2 slices center cut bacon, chopped
1 shallot, minced
15 oz homemade or canned pumpkin puree
1 cup reduced sodium chicken broth
3 tbsp grated Pecorino Romano cheese
salt and fresh pepper to taste
1/2 tsp fresh rosemary, chopped
1/4 cup shredded Pecorino Romano cheese
1/2 cup shredded part skim mozzarella (I recommend: Polly-O)
Method:
Happy Cooking!
