October 17th is National Pasta Day, so we thought we would share some yummy pasta recipes we found. All of them incorporate our favorite fall flavors, and will fill you up and help keep you warm as the gorgeous leaves begin to tumble from the trees. Have fun trying a few of these fabulous fall pasta recipes!
From Martha Stewart, we found a scrumptious recipe using a classic fall squash. Butternut Squash and Sage Orecchiette pair the sweet, nutty flavor of a favorite autumn squash with roasted sage and orecchiette (‘little ears’) pasta, known for its distinctive domed shape. A simple three step recipe, this is a great dish to make any day of the week for a tasty, satisfying fall meal.
Ingredients:
- 1 small butternut squash, halved and peeled, with seeds and pulp scooped out (set aside), and flesh cut into 1/2-inch pieces (4 cups)
- 12 ounces orecchiette
- 1/4 cup packed fresh sage leaves
- Coarse salt
- 2 Tablespoons extra-virgin olive oil, plus more for drizzling
- 3 Tablespoons unsalted butter
- 1 1/3 cups whole-milk ricotta, for serving
- Poppy seeds (for serving)
Directions:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, about 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons of butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
- Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.
We also liked Martha’s Healthy Pumpkin Pasta recipe. Sweet sugar pumpkin brings the flavor of a seasonal favorite to this delicious dish. Colorful and altogether delicious, cubes of sugar pumpkin are roasted, then tossed with garlic, walnuts, parsley, and Parmesan. We like this best with whole-wheat pasta, but feel free to use gluten-free pasta or regular pasta.
Ingredients:
- 1/2 small sugar pumpkin
- 1/2 pound of whole-grain pasta (or any kind of pasta you prefer)
- 4 Tablespoons extra-virgin olive oil, plus more for drizzling
- 1/4 cup chopped parsley
- 2 Tablespoons of honey (local honey is best for those with fall allergies)
- Kosher salt and freshly ground pepper
- 2 teaspoons minced garlic
- 1/2 cup finely chopped toasted walnuts
- 1/2 cup finely grated Parmesan cheese
Directions:
- Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.
- Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.
- While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a skillet over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.
- Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.
Since many people believe that bacon makes everything better (and we tend to agree!), we wanted to include this mouthwatering recipe from myrecipes.com for Roasted Butternut Squash and Bacon Pasta. This outstanding pasta and squash casserole makes a quick and easy family meal, and the combination of tastes is unforgettable!
Ingredients:
- 3 cups (1-inch) cubed peeled butternut squash
- 6 sweet hickory-smoked bacon slices (raw)
- 8 ounces uncooked mini penne (tube-shaped pasta)
- 2 cups 2% reduced-fat milk
- 1 cup thinly sliced shallots
- 1/4 cup all-purpose flour
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
- 1 /4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon salt, divided
- Cooking spray
Directions:
- Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
- Cook pasta according to the package directions, omitting salt and fat. Drain well.
- Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
We discovered a deliciously healthy recipe for Zucchini Noodles with Avocado Pesto & Shrimp from eating well.com that sounds simply irresistible. This recipe hits all the marks if you are looking for a dairy, egg, soy, and gluten-free solution to traditional pasta. Spiralized zucchini noodles (aka “zoodles”) are a healthy alternative to pasta noodles in this zesty pesto pasta dish. Top with Cajun-seasoned shrimp to complete this quick and easy dinner that cuts the carbs without sacrificing flavor.
Ingredients:
- 5-6 medium zucchini (2¼-2½ pounds total), trimmed
- ¾ teaspoon salt, divided
- 1 ripe avocado
- 1 cup packed fresh basil leaves
- ¼ cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
- 5-6 medium zucchini (2¼-2½ pounds total), trimmed
- ¾ teaspoon salt, divided
- 1 ripe avocado
- 1 cup packed fresh basil leaves
- ¼ cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
Directions:
- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
- Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
- Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
Fall is the time to indulge in warm, rich flavors, and these recipes will help you do just that. Pasta is delicious any time of year, but there’s just something special about consuming comforting dinners that combine the tastes of autumn with spaghetti, shells, and the like. So go ahead, break out the fall squash and enjoy these appetizing season pasta dishes.
