This dish is great for an autumn weeknight dinner. It takes less than 20 minutes to prepare and is rich with vitamins C, A and K as well as lycopene, potassium, magnesium, iron and fiber.
Simply cook the pasta, add in your favorite cheese, toss in some greens, doctor up your favorite store-bought marinara sauce with pumpkin puree, and—voil?!—a healthful dinner is served.
16 ounces of your favorite pasta
1 1/2 cups grated mozzarella, provolone or your favorite cheese
1 cup chopped baby spinach
1 1/2 tablespoons chopped fresh basil
2 cups store-bought marinara
1 cup pumpkin puree
Salt and pepper to taste
Grated Parmesan or Pecorino Romano cheese (optional)
Cook the pasta according to the package instructions. Drain and return to the pot.
Add the cheese, spinach and basil to the pasta; stir to combine.
Add the marinara and pumpkin puree to the pasta; stir to combine.
Add salt and pepper to taste.
Portion into four bowls and sprinkle with grated Parmesan or Pecorino Romano cheese (optional).
Photos by Nicole Reino
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