PUMPKIN PASTINA
Try this Italian-inspired hearty main dish with turkey, winter squash, thyme and pastina cooked in flavorful Progresso® chicken broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 590, Carbohydrate 83 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 7 g, TransFat 0 g
PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while.
- Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning.
- Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
- Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.
ROASTED BUTTERNUT SQUASH PASTINA SERVED IN A PUMPKIN
Provided by Michael Chiarello : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3 cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own for a good while.
- Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add the pastina. Stir and add 2 cups of heated stock. Bring the mixture up to a simmer.
- Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning.
- Fill the reserved pumpkin shell with the pastina. Grate Parmesan on top and replace the lid and take to the table immediately.
- You could also serve this in individual tureens using smaller pumpkins or acorn squash.
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well. Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
PUMPKIN AND PASTINA SOUP
Provided by Jacques Pepin
Categories dinner, lunch, one pot, pastas, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place leek slices in a bowl and wash thoroughly in cool water. Lift slices from bowl and place in a large pot with butter and oil. Saute over high heat for 2 to 3 minutes until leeks begin to sizzle lightly.
- With a sharp knife, carefully peel the tough outer skin from the pumpkin. You should have 1 1/2 pounds of pumpkin flesh. Remove and reserve the seeds (see special tip). Cut flesh into 1/2-inch pieces. You should have 5 1/2 cups.
- Add the cubed pumpkin, chicken stock, water and salt to the leeks in the pot and bring mixture to a boil. Cover, reduce the heat and cook at a gentle boil for 30 minutes.
- Add pastina and cook for 10 minutes. Stir and serve immediately.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 7692 milligrams, Sugar 6 grams, TransFat 0 grams
CHIARELLO'S PUMPKIN PASTINA
Make and share this Chiarello's Pumpkin Pastina recipe from Food.com.
Provided by Progresso Recipe St
Categories One Dish Meal
Time 30m
Yield 4 1 1/2 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring inches Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 515.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 37.6, Sodium 222.4, Carbohydrate 70.6, Fiber 3.7, Sugar 4, Protein 26.8
PUMPKIN PASTINA
Winter squash and tiny pasta, turkey chunks and Parmesan simmered in a rich chicken broth and seasoned with thyme make a delicious warming supper on a cool autumn evening.
Provided by Progresso
Categories Progresso®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 512 calories, Carbohydrate 70.1 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 3.3 g, Sodium 983.6 mg, Sugar 4 g
PUMPKIN PASTINA
Winter squash and tiny pasta, turkey chunks and Parmesan simmered in a rich chicken broth and seasoned with thyme make a delicious warming supper on a cool autumn evening.
Provided by Progresso
Categories Progresso®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
- Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
Nutrition Facts : Calories 512 calories, Carbohydrate 70.1 g, Cholesterol 35.4 mg, Fat 13 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 3.3 g, Sodium 983.6 mg, Sugar 4 g
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