Pumpkin Pastina

3 Reviews

Prep: 10 min
Ready In: 30 min

“Winter squash and tiny pasta, turkey chunks and Parmesan simmered in a rich chicken broth and seasoned with thyme make a delicious warming supper on a cool autumn evening.” - by Progresso®

Ingredients

1 (32 ounce) carton Progresso® chicken broth
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon finely chopped fresh thyme
3/4 pound uncooked pastina or other small pasta, such as riso
Salt and pepper
1 cup winter squash, roasted
1 cup cubed cooked turkey, plain or smoked
1/2 cup freshly grated Parmesan cheese, and a small piece for garnishing

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Metric US

Original recipe yields 6 cups

Directions

Bring the broth to a low simmer in a saucepan.
Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

Nutrition

Amount Per Serving (4 total)

Calories
512 cal
26%

Fat
13 g
20%

Carbs
70.1 g
23%

Based on a 2,000 calorie diet

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Reviews (3)

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Roxanne J.R.

Sep. 1, 2011

"Delicious combination of ingredients. I roasted and pureed fresh pumpkin for this and used chicken breast (pre-marinated in herbs and baked in another dish while I roasted the pumpkin.) I added some m..." See moreinced garlic to the broth cause I knew I would like the flavour in there and I used couscous for the pasta. It turned out delicious. Like a pasta risotto! This one is going in my favourites folder."

Lovelyfamilyofmine

Dec. 7, 2010

"I have to admit I was quite a bit scared to try this but we did. I didnt have any Thyme so I substituted for basil and a pinch of rosemary.For the winter squash we actually used the Halloween pumpkins..." See more. The first night it was okay. The flavors hadn't blended fully. The kids were not to thrilled, but after a day of sitting the kids devoured the remaining yesterday and raved about how good it was. Thanks for the recipe"

Gina

Dec. 13, 2010

"this is super easy, a good fall/winter dish, and a nice way to use turkey leftovers. i made it with orzo pasta and 1 c of pumpkin puree instead of squash. the best bites are the ones with turkey--ne..." See morext time i'll double the turkey. it didn't blow my socks off but it was comforting and i would make it again. you could probably substitute any spices other than thyme if you prefer--garlic, basil, italian spices, etc."

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