Pumpkin, Walnut, and Zucchini Pasta

Great holiday pasta! Works with any fuller pasta, including stuffed sorts such as ravioli. I use whole-wheat because I'll use any excuse to do the healthy option when the sauce is flavourful enough to hide the difference. But of course, there's always the regular pasta for the pickier eaters! I did it with a sausage tortellini once and it was fantastic! You can also add some prosciutto or sweet italian sausage bits!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 onion, diced
• 1  garlic clove, minced
• 1  medium zucchini, cut lengthwise then in 1/4-inch half moons
•  sea salt
•  fresh cracked pepper
• 1  cup pumpkin puree
• 1  cup  chicken stock or 1  cup  vegetable stock
• 1⁄2 cup skim milk
• 3  tablespoons fresh parsley, minced
• 1⁄4 cup walnut pieces, toasted
• 360  g  whole wheat macaroni or 360  g other pastas
•  parmesan cheese

Directions

1. Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
2. Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
3. Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
4. Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.