Pumpkin Pappardelle

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
235
protein 
6 g
sodium 
45 mg
carbohydrates 
34 g
fat 
9 g
fiber  
2 g
cholesterol 
31 mg
Servings 
4
Ingredients 

1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra virgin olive oil
½ cup diced calabaza or butternut squash
1 cup vegetable stock
¾ cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground black pepper
6 oz package fettuccine pasta
4 tsp chopped macadamia nuts
2 tsp pomegranate concentrate

Instructions 
  1. Cook pasta according to package directions.
  2. In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until shallots are translucent. Add calabaza and sauté until tender.
  3. Deglaze pan with vegetable stock. Add pumpkin, cinnamon, salt and pepper and cook until heated through.
  4. Stir pasta into pumpkin mixture.
  5. Evenly divide the pumpkin and pasta mixture in four large bowls. Top each serving with 1 teaspoon chopped macadamia nuts. Drizzle ½ tablespoon pomegranate concentrate over each serving.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.