1 pound pasta
2 tablespoons butter
2 tablespoons olive oil
2 medium onions, chopped
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
2 large orange bell peppers, chopped
4 minced garlic cloves
1 cup zucchini slices, cut into halves
1 2/3 cup pumpkin puree
3 cups chicken broth
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 1/2 cups coarsely chopped walnuts
6 tablespoons grated Parmesan cheese
Makes 8 to 10 servings.
Cook pasta according to package directions; drain. Melt butter and olive oil in large skillet over medium heat. Add onion and saute for five minutes. Add peppers and continue to cook until onion is translucent. Add garlic and cook for two minutes more. Add zucchini; cook 1 minute. Stir in pumpkin, chicken broth, cream, nutmeg, Worcestershire sauce and salt. Heat thoroughly. In large bowl, toss hot pasta with pumpkin sauce and walnuts. Sprinkle with grated Parmesan cheese.