Baked Whole Grain Pasta w. Pumpkin & Kale
/Pumpkin is rich in vitamin A and potassium and is a good source of fiber and the antioxidant, beta-carotene. Kale is rich in vitamin K, antioxidants and fiber. Whole grains are one of the many brain healthy foods recommended to help prevent memory loss or cognitive decline. Combine the pumpkin, whole grain pasta, and kale for a power food combination that tastes great all year long.
Pasta w. Pumpkin
Ingredients:
8 oz. whole grain penne pasta
1 teaspoon olive oil
½ medium onion, diced
1 clove garlic, minced
1 pinched dried red pepper flakes
1 cup chopped cremini mushrooms (5-6 medium mushrooms)
½ bunch Lucinato kale, stems removed and roughly chopped
¼ cup dry white wine or low sodium vegetable broth
¼ cup fresh basil, chopped
Salt & pepper to taste
½ (15 oz.) can pumpkin (no sugar or spices added)
1 egg
1 cup low fat ricotta cheese
1 cup marinara sauce
½ cup shredded part-skim mozzarella cheese
¼ cup (1oz.) shredded Parmesan cheese
Preparation:
1. Preheat oven to 350*F.
2. Bring a large pot of to boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain and set aside in a colander.
3. In the meantime, heat 1 teaspoon of olive oil in a large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add garlic and red pepper flakes. Cook about 2 minutes. Add mushrooms and kale; cook 5-6 minutes or until slightly cooked down. Add wine and cook an additional 2-3 minutes. Stir in basil, season with salt and pepper and turn off heat.
4. In a large bowl, combine pumpkin, egg, ricotta cheese, mozzarella cheese, tomato sauce, kale mixture and cooked pasta. Stir until combined and season with salt and pepper
5. Coat an 8 X 8-inch glass pan with oil. Pour pasta-pumpkin mixture into pan. Spread evenly and top with Parmesan cheese.
6. Cover with aluminum foil and bake 25minutes, then remove foil and bake an additional 5 minutes or until heated through. Serve warm.
Makes 4 1-cup servings.
