Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Angel Hair and Artichoke Frittata
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 ounces uncooked angel hair pasta
3 eggs
1/4 cup milk
1 teaspoon baking powder
2 tablespoons oil
1 can artichoke hearts, drained, quartered
salt and pepper
1/4 cup grated Parmesan cheese
tomato sauce or sour cream for topping, optional
directions
Preheat oven to 450 degrees F.
Boil pasta for 2 to 3 minutes until just tender; drain. Rinse in cold water; drain. Beat together eggs, milk and baking powder; set aside.
Heat oil in an 8-inch ovenproof skillet; add pasta and artichoke hearts, tossing to mix. Spread evenly in pan. Pour egg mixture over pasta; use a spatula to evenly distribute eggs. Sprinkle with salt and pepper. Cook until set on the bottom. Put in oven and bake until top is set. Sprinkle with cheese; return to oven and cook until top is golden. Remove from oven; let set 5 minutes.
Cut into thin slices; serve warm or at room temperature, plain or with a dollop of warm tomato sauce or sour cream.
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