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Roasted Pumpkin Rigatoni

Roasted Pumpkin Rigatoni is so much easier than you think! When you want a delicious low-maintenance meal, try this amazing recipe.

Servings: 6   |    Prep: 15 mins   |    Cook: 50 mins

Ingredients

3–4lb Pumpkin, peeled, seeded and diced
1 red onion, diced
3–4 tablespoons of DaVinci olive oil
salt & pepper to taste
3/4 cup of pecans
1 lb of DaVinci Rigatoni
1 teaspoon of dry sage
salt & pepper to taste
3/4 cup of reserved pasta water
1 cup grated parmesan cheese

Directions

  1. Preheat oven to 425.
  2. Spread out the pumpkin and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on the baking sheet so it is in a single layer.
  3. Bake for 40-45 minutes, until vegetables are tender.
  4. Bring a large pot of water to boiling, add DaVinci rigatoni to the boiling water and cook until al dente or to your desired texture.
  5. Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
  6. Add pumpkin, onions, parmesan, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.

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