In large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
Gently fold in roasted pumpkin; season with S&P.
Originally Submitted
1/1/2010
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You can add this Rigatoni w/ roasted pumpkin & goat cheese recipe to your own private DesktopCookbook.