Pumpkin, Walnut, And Zucchini Pasta

• 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

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.

olive oil, onion, garlic, zucchini, salt, fresh cracked pepper, pumpkin puree, chicken, milk, fresh parsley, walnut, whole wheat macaroni, parmesan cheese

Taken from www.food.com/recipe/pumpkin-walnut-and-zucchini-pasta-399993 (may not work)