After last winter’s love affair with Mac and Cheese with Squash and Peas and my obsession last fall with Pumpkin Ravioli, I knew that I had to try this recipe as soon as possible. It is essentially a hybrid of my two favorite pasta dishes and it did not disappoint.
Sunday afternoon I spent a few hours attempting to cook enough meals to last us for the whole week. It worked out pretty well. As of Thursday morning we still have two portions of food remaining for Thursday night dinner. For a long time, I did a weekly Sunday cooking marathon. I can’t quite remember why I stopped.
It may have come to and end during a phase of grocery list apathy. Cooking everything on Sunday means writing all of the necessary ingredients on the same grocery list in time for weekend grocery shopping.
Another theory is that I stopped doing it when we joined our CSA. The CSA seemed like a nice idea, but the Wednesday produce pickup did not fit in all that well with our Saturday grocery shopping scheme. It had me going to the grocery store on Wednesdays and Saturdays which was far too often for my taste.
Whatever the case, I may need to revive that ritual so we can have another week mashed potato free.
Adapted from Meet Me on the Corner of Peachtree and Peachtree.
- 1 13.25 oz box whole grain pasta
- 2 tbsp reduced-fat cream cheese
- 1.75 cups pumpkin purée
- 1 cup shredded mozzarella
- 2 oz blue cheese, crumbled
- 2 tbsp milk
- 5 big handfuls of baby spinach
- heavy-handed sprinkles of salt, pepper, garlic powder, basil
- dash of nutmeg, cinnamon, dried marjoram
- Cook pasta, drain, then return to pot.
- Set burner to a low heat, then mix in the remaining ingredients.
- Cover and let it sit on low heat until the spinach is completely wilted.
- Add additional milk as needed.
Servings ~ 8
Calories ~ 264, Fat ~ 5.4 g, Carbohydrates ~ 42.3 g, Protein ~ 12.2 g