Pumpkin Ricotta Pasta

Tags: dinner - pasta - vegetarian - GF - GF Vegetarian - GF dinner -
GF pasta
Active Time: 20 minutes
Passive Time: 15 minutes
Serves: 4

Creamy ricotta and pumpkin pasta bake

• 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

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

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