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Wednesday, September 4, 2013

Pumpkin Ziti

This was a good easy dish. I love the fact that it combines some nice vegetables. I found this at Whole Food Website. This one is Gluten free if you use GF noodles.  They used macaroni--I prefer ziti.


1 teaspoon ground nutmeg

  • 2 cups grated mozzarella or Monterey Jack, divided
  • 1 (28-ounce) can 365 Everyday Value® Diced Tomatoes (I use FIRE ROASTED) 
  • 1 pound small corn, brown rice or quinoa pasta, such as fusilli or elbows
  • 1 (16-ounce) package frozen corn (or about 3 cups fresh corn kernels)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (15-ounce) can 365 Everyday Value® 100% Pure Pumpkin
  • 1 teaspoon fine sea salt 
  • I like to add a few tablespoons of maple syrup if the tomatoes are too tart
  • How to:

         Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes. Drain well and transfer to a large, heatproof bowl. Gently stir in tomatoes, corn, pumpkin, 1 cup cheese, parsley, nutmeg and 1 teaspoon salt. Scoop it all into a (9x13-inch) baking dish (oiled first, if you like) and scatter remaining 1 cup cheese over the top. Bake until hot throughout and cheese is melted on top, about 40 minutes. Let rest 10 minutes before serving.

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