I searched the entire Food Network website for recipes using pumpkin. Mario Batali is one of Ben’s favorites, so I thought this recipe would be perfect.


Ziti with Pumpkin: Ziti alla Zucca

Recipe copyright 2000, Mario Batali. All rights reserved.

Show: Molto MarioEpisode: Osteria Towards Tuscany


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pound pumpkin, cut into julienne
  • 1 cup water
  • Salt and black pepper
  • Pinch hot chile flakes
  • 2 tablespoons chopped fresh parsley
  • 1 pound uncooked ziti (we used whole grain penne, could not find ziti in whole grain)
  • 1/4 cup freshly grated Parmigiano-Reggiano (We mixed parmesean and romano)


In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano. 

This was super easy.  I thought it was really good…a bit too much onion, but good.  Ben did not think it was very filling.  We probably should have had a salad with it.

I think I am going to add salmon to it when I take it to the office for lunch tomorrow.