Gemelli Pasta with Roasted Pumpkin and Pancetta
Description
Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.
Ingredients
•
2 cups peeled, cubed pumpkin
•
2 tablespoons extra-virgin olive oil, divided
•
1 teaspoon fresh thyme
•
1/4 teaspoon salt
•
1/8 teaspoon ground black pepper
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1/2 (16 ounce) package gemelli pasta
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1 (4 ounce) package diced pancetta
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1 cup chicken broth
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1/4 cup grated Parmigiano-Reggiano cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
3
Bake in the preheated oven for 20 minutes. Remove and set aside.
4
Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
5
Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
6
Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.