Pumpkin Pasta

I just got back from my local grocery store and before I could even walk through the front doors, my eyes were gazing upon every variety of gourds and pumpkins known to man. Fall is beginning to fill the air, and the sight of pumpkins got me excited! As the days pass, my belly is beginning to resemble a pumpkin, and I can't wait to fill my belly with pumpkins! There are so many great recipes that use pumpkins – from soups to desserts and all the categories in between! I want to share a yummy, family friendly recipe today. The recipe is pumpkin sauce with snap peas served over whole wheat pasta! The orange color almost tricks you into thinking you are eating pasta smothered in cheese, but low and behold, it is the beloved pumpkin!

I just got back from my local grocery store and before I could even walk through the front doors, my eyes were gazing upon every variety of gourds and pumpkins known to man. Fall is beginning to fill the air, and the sight of pumpkins got me excited! As the days pass, my belly is beginning to resemble a pumpkin, and I can't wait to fill my belly with pumpkins! There are so many great recipes that use pumpkins – from soups to desserts and all the categories in between! I want to share a yummy, family friendly recipe today. The recipe is pumpkin sauce with snap peas served over whole wheat pasta! The orange color almost tricks you into thinking you are eating pasta smothered in cheese, but low and behold, it is the beloved pumpkin!   

Pumpkin is low in fat and calories, high in fiber, iron, manganese, niacin, potassium, high in vitamin A, B6 and C. I hope you enjoy this dish and as the aroma fills your home you get excited and ready as we move into the fall season!     


Pumpkin Sauce over Whole Wheat Pasta and Snap Peas

 

Ingredients

3 cloves garlic, crushed

1/2 onion, diced

1 tbsp olive oil

1/2 cup vegetable broth

1/2 cup soy milk

2 cups pumpkin, canned or pre-cooked

1 tsp nutmeg

Salt and pepper to taste

1/3 cup Romano or parmesan

1/2 cup finely chopped walnuts

Bag of frozen snap peas

Directions

If using fresh pumpkin, rather than canned, puree in a blender first until smooth. In a pot, sauté garlic and onion and olive oil 3-5 minutes. Reduce heat to low, and add veggie broth soy milk, pumpkin and rosemary. Stir. Allow to simmer on low, about 10 minutes. Add salt, pepper and walnuts, snap peas, cheese. Stir to combine, then remove from heat. Serve over cooked pasta and enjoy!

 

4 Steps to Shedding Your Pandemic Pounds

Forgive yourself, and start walking toward a healthier you.

For those of you who have put on the Pandemic Pounds or added several new COVID Curves, you are not alone. Alarmingly, the American Psychological Association has recently published that almost half of all adults in their survey now have a larger physique. In fact, 42% of people reported gaining roughly 15 pounds (the average published was surprisingly 29 pounds but that included outliers) over the past year. Interestingly, 20% of adults in this survey lost about 12 pounds (I am surely not in this group). Clearly, there is a relationship between stress and weight change. In addition, one in four adults disclosed an increase in alcohol consumption, and 67% of participants distressingly revealed that they have new sleeping patterns.

This past year has brought about what has been called the 'new normal.' Social isolation and inactivity due to quarantining and remote working have sadly contributed to the decline in many people's mental and physical health, as demonstrated by the widespread changes in people's weight, alcohol consumption, and sleeping patterns. Gym closures, frequent ordering of unhealthy takeout, and increased time at home cooking and devouring comfort foods have had a perceptible impact. In addition, many people have delayed routine medical care and screening tests over fear of contracting Covid-19 during these visits. Unfortunately, the 'new normal' has now placed too many people at risk for serious health consequences, including heart attacks and strokes.

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