November 22, 2010

Pasta with Pumpkin and Sausage

Appropriate for the fall season, this recipe by Rachel Ray is a real winner. I used cooked fresh pumpkin that I had frozen for use throughout the year.

Tips: I halved the recipe and further halved the amount of sausage called for. Makes it healthier and more budget friendly. You can also use whole wheat pasta and add some frozen spinach to further up the nutrient content.

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