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Rigatoni with Roasted Pumpkin and Goat Cheese

Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

  • prep: 15 mins
    total time: 1 hour
  • servings: 4

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Ingredients

Cook's Note

Sugar pumpkins are members of the gourd family; find them at farmers' markets or supermarkets. Choose smooth, deep-orange pumpkins that are heavy for their size, without cracks or soft spots. Store in the pantry for up to one month.

Directions

  1. Step 1

    In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.

  2. Step 2

    Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Source
Everyday Food, October 2008

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Reviews (6)

  • mwhistler 24 Nov, 2013

    agreed- made this several times already and it is simple and fabulous-- even delicious cold the following day. I've made it with butternut squash (excellent) and added a firm apple to roast with the pumpkin ( the sweetness adds to the squash). ill be making this often

  • beautymark 27 Jan, 2009

    I didn't have a pumpkin, but I had a butternut squash! Seriously simple

  • catherine495 27 Oct, 2008

    I prepared this exactly as directed and thought it was wonderful. I was not looking forward to peeling a pumpkin, but found it easy with a vegetable peeler. I thought that roasting the shallots and pumpkin brought out great flavor. Elegant and delicious.

  • coopervp 27 Oct, 2008

    I made this last night after reading some of the comments here. I substituted butternut squash (that I bought pre-cut at Trader Joe's - EASY!) for the pumpkin and cavatappi for the rigatoni. Martha probably would not like that I did that, but it was amazing. Added sprinkles of cinnamon and nutmeg, too ,while the squash roasted. Delicious. There's enough left for dinner tonight so I plan to add in some Italian sausage to mix it up.

  • Lu_C 24 Oct, 2008

    I was really impressed by this dish. We added capers at the end just to pep it up a bit but as something I wasn't really expecting to enjoy (but I like cooking by season!) I was very happily surprised.

  • Mamabell 22 Oct, 2008

    I agree with Null, the pumpkin was actually very bland after roasting for a while, so I added nutmeg, cinnamon, ginger and a little brown sugar.