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Halloween Pasta


"This pasta can be eaten any time but is best for Halloween. Very tasty and no need for sauce."
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50 m servings 377 cals
Original recipe yields 8 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
  2. Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
  3. Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.

Nutrition Facts

Per Serving: 377 calories; 16.6 g fat; 48.7 g carbohydrates; 10.7 g protein; 4 mg cholesterol; 291 mg sodium. Full nutrition

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Really good!

This is a winner. I happened to have Halloween pasta on hand so I used it in place of the wagon wheel pasta too. I'm not a big fan of garbanzo beans so I subbed cannellini beans. Other than that...