Giant pasta dinners the night before a long run are one of my guilty pleasures. I love pasta, but with so much media criticizing excessive carbohydrate consumption, I don’t always feel “allowed” to enjoy it. That said, when I’m running a lot, I don’t always feel satiated without a healthy dose of carbohydrate, and this pasta delivers.
This pasta makes use of seasonal flavors, and is very unique. I typically use whole grain pasta or Barilla Plus, and in this recipe you won’t notice the difference. I followed this recipe from Bon Appetit, but used spaghetti instead of orechiette, hokkaido pumpkin rather than butternut squash, and used the entire pumpkin rather than half.
This pasta is amazing! Enjoy.