25ozpasta sauceI prefer to use one that is either low sodium or no salt added
1/2canpumpkin puree7.5 oz
3/4tspred pepper flakesadd more or less depending on spice preferences
In a medium pot, heat olive oil over medium-high heat. Add chopped onions, bell peppers, and garlic. Add cinnamon, cloves, paprika, and red pepper flakes. Stir and cook until fragrant and vegetables are softened, about 10 minutes.
Bring a large pot of water to a boil. Add zucchette pasta and gently stir. Follow instructions on bag until pasta is al dente (mine took longer than written to be done, about 10 minutes).
While pasta is cooking, add the pumpkin puree and pasta sauce to the pot with the bell peppers and spices. Stir, cover, and simmer on low heat.
Once pasta is done, drain and return to large pot. Next, slowly combine the sauce with the pasta, being careful not to break the zucchette apart.
Serve with your choice of protein and a dinner salad.