Day 6 - Roasted Red Pepper and Pumpkin Penne Pasta

      Roasted Red Pepper and Pumpkin 
                       Penne Pasta


1 small pumpkin, peeled, seeded, and 
   cut into 1/2 inch x 2 inch slivers
1 medium red pepper, seeded, and cut
   into 1/2 x 3 inch slices
1/4 cup "Pampa" pure soybean & extra
   virgin olive oil, or olive oil of choice
1 pound penne pasta
1 clove minced garlic, or 1/4 tsp garlic
   powder
1/2 cup shaved or grated parmesan
   cheese, 
1/2 tsp freshly ground black pepper
1/4 tsp coarse sea salt


Preheat oven to 400 degrees F. Place
pumpkin and red pepper on a baking
sheet and toss with 1 tablespoon of 
the soybean/olive oil. Season with
salt. Bake in oven until pumpkin is 
slightly browned and tender, about
15-20 minutes. Remove from oven 
and set aside.
Bring a large pot of water to boil, with
salt added to water. Add penne pasta
and cook per package instructions for
al dente. Drain pasta and set aside.
Heat remaining oil in a large skillet
over medium heat. Add garlic and
cook until soft, 3-4 minutes. Add 
penne, pumpkin, and red pepper. 
Increase heat to medium high, and
cook for 2 minutes, stirring frequently.
Remove from heat. Add parmesan
cheese and pepper, tossing gently.
Salt to taste. Serve immediately, 
and add more parmesan cheese 
on top as needed. Yum yum!!!