Rigatoni With Roasted Pumpkin and Parmesan

• 1 medium sugar pumpkin, peeled, seeded and cut into 2-inch chunks (about 4 pounds)
• 4 shallots, peeled and quartered lengthwise
• 3 tablespoons olive oil
• 14 cup fresh rosemary leaf
• 12 ounces rigatoni pasta
• 2 tablespoons butter
• 14 cup freshly grated parmesan cheese
• coarse salt and pepper, to taste

1. Preheat the oven to 450 degrees.
2. Toss pumpkin, shallots, oil, rosemary and salt and pepper to taste in a large bowl until combined.
3. Spread on a large rimmed baking sheet.
4. (Do not crowd the sheet, use 2 sheets if required).
5. Roast until pumpkin is tender, 30 - 35 minutes.
6. Toss vegetables halfway through, and rotate sheet if necessary.
7. In a large pot of boiling salted water, cook pasta until al dente.
8. Reserve 1/2 cup of pasta water; drain pasta and return to pot.
9. Add butter, cheese, and pasta water; toss until butter has melted.
10. Gently fold in pumpkin mixture and season with salt and pepper.
11. Divide among serving bowls and serve immediately.

sugar pumpkin, shallots, olive oil, rosemary leaf, rigatoni pasta, butter, parmesan cheese, salt

Taken from www.food.com/recipe/rigatoni-with-roasted-pumpkin-and-parmesan-335843 (may not work)