Ziti Alla Zucca Ziti with Pumpkin
Indulge in the comforting flavors of fall with this exquisite Ziti Alla Zucca (Ziti with Pumpkin). This creamy and savory pasta dish combines tender ziti with a velvety pumpkin sauce, enhanced by aromatic garlic, freshly grated nutmeg, and the richness of heavy cream. Fresh sage and Parmesan cheese elevate the dish, creating a perfect balance of earthy and umami notes. The pumpkin is simmered until perfectly soft, then mashed or blended to form a luxurious base, while a touch of reserved pasta water ensures the sauce clings beautifully to every bite. Quick to make in under an hour, this recipe is ideal for cozy family dinners or festive autumn gatherings. Serve it hot and garnished with extra sage and Parmesan for a restaurant-quality presentation!
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Recipe Information
Ingredients
- 400 grams ziti pasta
- 500 grams pumpkin (peeled and diced)
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 6 leaves fresh sage leaves (chopped)
- 0.25 teaspoons nutmeg (freshly grated)
- 1 teaspoon salt
- 0.5 teaspoons black pepper (freshly ground)
- 250 milliliters vegetable broth
- 2 liters water
- 1 tablespoon coarse salt (for pasta water)
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of coarse salt to the boiling water.
Cook the ziti pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat.
Add the chopped yellow onion to the skillet and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the diced pumpkin to the skillet, followed by 250 milliliters of vegetable broth. Stir well to combine.
Cover the skillet and let the pumpkin simmer over medium heat for about 15 minutes, or until the pumpkin is soft and easily mashable.
Using a fork or a potato masher, mash the softened pumpkin in the skillet until it reaches a creamy consistency. Alternatively, use an immersion blender for a smoother sauce.
Reduce the heat to low and pour in 200 milliliters of heavy cream. Stir until the mixture is well combined.
Season the pumpkin sauce with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.25 teaspoons of freshly grated nutmeg.
Add the cooked ziti to the skillet with the pumpkin sauce and toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Fold in the grated Parmesan cheese and chopped fresh sage leaves. Stir well until the cheese is melted and incorporated.
Taste and adjust seasoning if necessary.
Serve the pasta hot, garnished with additional Parmesan cheese and fresh sage, if desired.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 9754 mg | 424% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 36.8 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
