Pumpkin Sage Pasta

Recipe courtesy of Nat the Fat Rat (I can't take any credit here, people. But it's so good~ probably my new favorite fall recipe.)

3 Tbs Olive Oil

3 Tbs Butter

2 Cloves Garlic, Diced

8 Leaves Fresh Sage, Chopped (I have never tried this with fresh sage, but it tastes great with dried...)

1 Cup Canned Pumpkin

1 Cup Reserved Pasta Water

Salt and Pepper To Taste

Red Pepper Flakes To Taste

Four Handfuls Whole Wheat Pasta

Parmesan To Taste

1. Sautee garlic and sage in olive oil and butter in a pan over medium-high heat.

2. Add pumpkin and pasta water.

3. Whisk together until combined. Add more pasta water if sauce is too thick, more pumpkin if too thin.

4. Season with salt, pepper, and red pepper flakes to taste.

5. Pour sauce over drained pasta and stir to combine.

6. Sprinkle with parmesan cheese.

(Makes for really good left overs and tastes really good cold.)

Garbanzo Salad

MIX TOGETHER: 2 cans garbanzo beans, drained

1 red pepper, diced

1 green pepper, diced

4-5 green salad onions, sliced thinly

1 small can sliced black olives, drained

1 (4 oz.) can diced green peppers

DRESSING (mix together and then mix well with garbanzo mixture and chill before serving):

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. oregano

3 TBS. olive oil

4 TBS. vinegar