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The Rocky Mountain Collegian

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The Rocky Mountain Collegian

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Simply Cooking with Sierra: Pumpkin pasta goodness

Spooky season is upon us, but before we go full-throttle, we’re making a pit stop at fall and are cooking an autumn harvest pasta dish. Most of us know that fall in Colorado is almost like a yield sign rather than a stop sign since it happens so quickly.  

Fall is my favorite season to celebrate because of the fashion, smells, views and food, of course. There are so many dishes you can create that are hearty and filling. Even if you aren’t able to devour that home-cooked meal you crave during the cold fall nights at home, you can cook up an easy, quick meal yourself with this recipe.  

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When I think of fall, I don’t necessarily tend to think of pasta, let alone pumpkin pasta sauce. But leave it to Trader Joe’s to incorporate both into new yummy recipes. I love to shop at Trader Joe’s for this specific reason.

What is purchased at Trader Joe’s is only available at Trader Joe’s, which creates that unique environment of what can be cooked. It makes grocery shopping that much easier but also that much more unique to your palette since a lot of the flavors and recipes can also be re-created and catered to your liking. 

“Fall is my favorite season to celebrate Because of the fashion, smells, views and food, of course.”

Pasta has always been my go-to for meals, but, when it’s pumpkin shaped, it’s as if my childhood dreams are coming back to life. This dish also gets bonus points for having butternut squash as a main ingredient. It is not gluten-free, but you won’t feel too guilty eating it because of the butternut squash. If this does not make you scream fall, I don’t know what will.

This recipe is so easy to mimic or make add-ins. I have to say, with pasta, day-after or left-over is always, always, always my favorite because the sauces and veggies have time to essentially marinate overnight, and that boosts the flavor that much more. Add this is to your fall recipes; that way, you have a bit of versatility when it comes to cooking your chilis, soups and stews. Tis’ the season for fall la la la la la la la la.   

Ingredients:  

-Fall zucchette pasta $1.99 

-Autumn Harvest creamy pasta sauce $3.49 

-One bag spinach $1.99 

-One bag shredded Brussels sprouts $1.99

-Olive Oil $6.49

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-Pepper $1.99  

-Salt $1.99 

Directions: 

Bring four to six quarts of water to a boil in a large pot, add in pasta and stir gently. Boil pasta while stirring occasionally for seven to nine minutes. While pasta is cooking, grab a pan, turn heat to medium and add a tablespoon of olive oil. Add Brussels sprouts and cook in pan for four to five minutes. Add spinach and continue cooking until spinach is wilted. After the pasta is done cooking, remove from heat, drain and add back to the large pot. Add pasta sauce to the pasta until sauce is evenly distributed and heated through. Add in cooked Brussels sprouts and spinach, garnish with some cracked pepper and salt, and enjoy.

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