====== Pumpkin Ricotta Pasta ====== 

Tags: [[dinner]] - [[pasta]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF dinner]] - \\ [[GF pasta]]\\ 
Active Time: 20 minutes \\ 
Passive Time: 15 minutes \\ 
Serves: 4 \\

====Description====
Creamy ricotta and pumpkin pasta bake

====Ingredients====
  *Rotini pasta: 12 oz \\ \\ 
  *Olive oil: 1 tbsp \\ \\ 
  *Garlic: 6 cloves, minced
  *Sage: 1 tsp
  *Thyme: 1 tsp \\ \\ 
  *Chicken or vegetable broth: 8 fl oz
  *Ricotta: 15 oz
  *Salt: 1/2 tsp
  *Pepper: 1/4 tsp
  *Pumpkin puree: 1 15oz can \\ \\ 
  *Chives: 1 small package, divided
  *Parmesan: 2 oz, divided

====Notes====
  *Can substitute pasta with an appropriate amount of spaghetti squash, zoodles, etc.
  *Use GF pasta to make it GF 

====Instructions====
  -Cook the pasta according to the directions on the box to desired firmness (or sauté zoodles/cook spaghetti squash)
  -Add oil to pan over medium heat, then sauté garlic, sage, and thyme for 15-30 seconds until fragrant
  -Add broth, pumpkin, ricotta, salt, and pepper. Stir, them simmer, stirring occasionally, while pasta is cooking
  -Preheat oven to broil and position rack 4 inches under broiler
  -Chop chives into small pieces and grate the parmesan cheese
  -Add 1/2 of the chives and 1/2 of the parmesan to the sauce and stir to combine
  -Drain pasta and add to sauce. Stir to combine
  -Place pan in oven and broil until slightly browned - about 5 min
  -Serve with the rest of the chives and parmesan sprinkled on top

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