There is one major difference I have noticed between living in the suburbs and living in the city.
Driving.
I have been doing a lot more driving lately.
I know it’s not the greatest for the environment or my waistline, but perhaps I can make up the difference in other ways?
For my waistline, I can sneak in some exercise at home with W (Exercises You Can Do with Your Kids) or I can make sure to take frequent walks around the neighborhood (Running in the city vs. the suburbs).
For the environment, one thing I can do is to shop locally at our new neighborhood’s farmers’ market.
I love the farmers’ market. The food is so fresh, tasty, and you just feel good about eating it.
I mean, it’s perfectly healthy to throw a pound of butter in whatever I’m eating since it came from local cows, right?
I’ll just keep telling myself that.
Well, I already had stocked up on some cans of pumpkin puree (how can you resist all those cans in the supermarket now that Fall is here?), so I figured I’d pick up some ingredients at the farmers’ market to go with it.
Pumpkin puree is most often used in desserts and baked goods. Since I am not the greatest baker I wanted to make something a bit more savory.
The result was a delicious pasta with pumpkin sauce, sausage and spinach. Yum!
Ingredients
- 15 oz. can of pumpkin puree
- 1/2 lb. Italian sausage (I used turkey)
- 16 oz. box of whole wheat bow tie pasta
- 1/4 cup pasta water, reserved
- 2 cup fresh spinach
- 1/2 cup plain greek yogurt
- 3/4 cup grated parmesan cheese, with extra to taste
- 1 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1/4 tsp. nutmeg
- 1/4 tsp. fresh thyme
- salt and pepper, to taste
Instructions
- Heat olive oil in pan over medium high heat. Add sausage and sauté until cooked through. Set aside.
- Meanwhile, bring a pot of water to boiling and add pasta. When pasta is ready, set aside 1/4 cup of the pasta water, drain pasta and set aside.
- Melt butter in pan. Then in the pan on medium low heat combine pumpkin puree, yogurt, parmesan cheese, pasta water, nutmeg, thyme, salt, and pepper.
- After about 5 minutes, turn heat off and mix in spinach, sausage and pasta. Mix until spinach has wilted.
- Sprinkle extra parmesan cheese on top. Enjoy!
I think once the pie pumpkins come to the farmers’ market I may try my hand at making my own pumpkin puree. Until then, the can works out just fine.
Do you go to your local farmers’ market? What’s your favorite stand at your farmers’ market? Let me know in the comment section below!
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This looks FABULOUS! What a good combination of ingredients! How did W like it?
Rose- Thank you! I was looking for spices that go well with pumpkin and nutmeg and thyme came up, so I added them in and they really made the dish I think. I made the dish yesterday with the intent on serving it to Good Papa and W today since we had Rosh Hashanah dinner last night. I hope they like it as much as I did! I’ll post an instagram picture!
This looks so amazing… I cant wait to try it! 🙂
Lauren recently posted…O Wines: Great Wine, Great Cause!
Lauren- Thank you! I hope you like it!
this looks super yum…. and so fall appropriate!
nicole recently posted…Only Child = Lonely Child?
Nicole- Thank you! Pumpkin anything is perfect for fall!
Wow, that looks yummy! I remember a few years ago there was a pumpkin shortage and you couldn’t find canned pumpkin anywhere. Now every time fall rolls around, I feel like I need to start hoarding it, just in case 😛
Lauren recently posted…#ONENEWFOOD: Soup
Lauren- Ah! A pumpkin shortage?! That’s scary haha. I might have to stock up on a few more cans.
I saw this on the Pinterest Link up Party (you were the comment above me on Comment LUV) and had to come over for a look. Great flavor combinations. Pinned!
Lea Ann- I’m glad you found me! Thanks so much for pinning!
Sounds and looks amazing! Bonus: Pumpkin!
Thanks for sharing this yummy recipe.
XOXO
Mrs. AOK recently posted…Ten Things I’m Thankful For {Fall Edition} Five Senses, and Surprises
Mrs. AOK- Yes! Pumpkin! It’s the best. Thank you for the comment!
Great recipe, thanks for sharing this with us at the #WWDParty.
Antionette Blake recently posted…Weekend Wind-Down Party #38
Antionette- Thanks for your comment and hosting a great party!
This looks really savory and unique. I think pasta night just got a new dish! Thanks so much for this recipe!
Deborah @ mommycrusader recently posted…Pumpkin Bar Cookies
Deborah- Thank you! We really enjoyed it. I hope you do too.
This looks so yummy! Perfect for the fall season:)
Joanna- Thank you! Anything pumpkin is great for fall!
I’m making my pumpkin puree this weekend. This may have to be one of the recipes I try with it. This looks and sounds so yummy!
Thanks for sharing and linking up to the #SHINEbloghop.
Wishing you a lovely weekend.
xoxo
Jennifer | The Deliberate Mom recently posted…What Will Happen To My Blog When I Die?
Jennifer- Thank you! I wanted to make my own pumpkin puree, but they didn’t have the right pumpkins yet. I’ll have to make it now!
Wow, very impressive dish! Lots of healthy ingredients here.
Melissa Matters recently posted…20 Cupcake-Worthy Parenting Moments
Melissa- Thank you! I like to try to pack as much healthy stuff in as I can. It’s easy to make sure you eat enough good stuff that way.
Hi Tricia! What is the approximate amount of servings and the length of preparation for this meal?
It sounds delicious and hearty 🙂
Thanks for sharing this superb recipe, Tricia. My roommates gobbled up this dish in a jiffy! I used fresh pumpkin puree that I was able to make because I luckily had some pumpkins in my house and I have a feeling a fresh, homemade one would always make a meal better than a store-bought one.
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Looks good! Can I add kale instead of spinach?
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