There is one major difference I have noticed between living in the suburbs and living in the city.
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!
- 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
- 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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