MEALS IN MINUES: Shrimp Rigatoni with Roasted Pumpkin and Goat Cheese
The cool mornings and the changing colors to our tree canopies lets us all know it is the time of the year for pumpkins.
Now this dish is something that is more of a two-step process. It is a minute meal if the Roasted pumpkin is done ahead of time. Trust me on this one get that pumpkin roasted ahead of time and then prepare your dish later that day. You will not regret doing any of the work on this dish once you made it and had the chance to enjoy the flavors as they come together.
Step one: Roasted Pumpkin with shallots and sage
1 Medium sugar pumpkin or pie pumpkin
3 Tablespoons of olive oil
4 Shallots, peeled and diced
1/4 Cup of fresh sage leaves
Coarse salt and pepper
Preheat oven at 450 degrees
Peel, seed, and cut the pumpkin into 2-inch pieces and place in larger bowl with shallots, sage and olive oil. Toss until evenly coated. Divide pumpkin between two baking sheet pans. Season with salt, pepper and bake until pumpkin is tender for 35 minutes.
Pull from oven and set-aside until ready to use in main dish.
12 Ounces of Rigatoni
2 Tablespoons of butter
1 Pound of peeled and deveined thawed shrimp
6 Ounces of crumbled goat cheese
In skillet, sauté shrimp with a touch of Olive oil lightly salt and pepper shrimp and cook until done and set aside. In a large pot of boiling salted water cook pasta until al dente. Save 1/2 cup of boiled pasta water. Now drain the pasta remember saving some of the water and return to pot add butter, cheese, pasta, shrimp and water; toss until butter is melted. Now take the roasted pumpkin and gently fold in until everything is incorporated. Divide among four bowls and serve with some toasted French bread.