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Cinnamon Penne with Roasted Pumpkin and Almonds

Recipe by: Shereen Pavlides (@CookingwithShereen)

Difficulty

Medium

Ingredients
Serves: 6
  • 1 (2 to 2 1/4 pound) sugar or pie pumpkin
  • 2 tablespoons avocado oil
  • 1 1/2 teaspoons ground cinnamon – divided
  • Kosher salt / fresh finely ground black pepper
  • 3/4 cup chopped roasted almonds
  • 3/4 pound penne rigate
  • 1/2 cup + 2 tablespoons good olive oil
  • 6 garlic cloves - thinly sliced
  • 1 extra large shallot - thinly sliced
  • 1 extra large bunch, kale (8 cups torn packed leaves, discard the stems)
Preparation
  1. Heat your oven to 400 degrees F.
  2. Remove and discard the stem of the pumpkin. Cut the pumpkin into quarters, gut the seeds and strings clean. Using a sharp vegetable peeler, peel the pumpkin quarters, and dice into 3/4-inch pieces.
  3. Group the diced pumpkin in the middle of a rimmed baking sheet and drizzle avocado oil over the pumpkin, evenly sprinkle 1/2 teaspoon cinnamon and season with salt and pep-per, and toss to coat. Spread the pumpkin out evenly and roast until tender, about 25 minutes.
  4. Push the roasted pumpkin to one side of the sheet pan and scatter the almonds over the other side. Return to the oven to warm them through, 2 minutes. Remove and season the pumpkin to taste.
  5. Bring a 6-quart pot of salted water to a rolling bubble over high heat. Toss in the penne and stir. Cook until tender, about 12 minutes. Drain the pasta and return the empty pot to the stove. Let it set a few minutes until the heat of the pot, fully dries it.
  6. Add all of the olive oil into the pot and heat over low heat. When the oil is heated, add the garlic, shallots, season with a pinch of salt and pepper and pan-roast, until lightly golden, infusing the oil with the gálick, 4 to 5 minutes.
  7. Add the kale, cooked penne and the remaining cinnamon, and increase the heat to me-dium - low. Season with salt and pepper, and constantly toss until the kale is wilted but still vibrant green, about 2 minutes. Remove from the heat.
  8. Add the roasted pumpkin and almonds, and toss. Divided among plates or pasta bowls and serve hot.
  9. Lightly sprinkle with extra cinny-mon on top. Because you’re fancy
Nutritional Info
Per Serving
NAME AMOUNT
Calories (kcal) 604.35
Total Fat (g) 37.43
Saturated Fat (g) 4.59
Trans Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 239.20
Total Carbohydrate (g) 57.78
Dietary Fiber (g) 5.71
Total Sugars (g) Includes 0g Added Sugars 6.50
Protein (g) 13.43
Vitamin E (mg) 8.89
Magnesium (mg) 104.08
Vitamin D (mcg) 0
Calcium (mg) 128.24
Iron (mg) 4.02
Potassium (mg) 760.05
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.