Pasta With Jack-Be-Little Pumpkins And Rosemary

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   Heat olive oil in a large skillet or saute pan over medium-high heat. Add onions with a pinch of salt and cook until translucent. Add red pepper flakes and mix with onion. Chop pumpkin more finely with a food-processor (1/4 to 1/2 inch pieces) and add to cooked onions with another pinch of salt. Add broth and rosemary sprigs and bring to a slight boil. Cover, lower the heat and simmer 15-20 minutes until the pumpkin is soft but still in-tact. Meanwhile, cook pasta in salted water until al-dente. (Drain and reserve some liquid if needed, but if you time it right you can move pasta straight from water to pumpkin.) When the pumpkin is done, remove rosemary sprigs and add pasta and parsley and mix. (Season with additional salt and pepper if needed or add reserved pasta water if moisture needed.) Serve with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.