In the thick of it

I am in the thick of malaria vaccines. Also eco-friendly seawalls and autism diagnosis. And non-insulin treatments for diabetes. Yes, all of those things, in various states of un-done-ness.

I may have overbooked myself just slightly.

Here is a recipe for the sort of week(s) I'm having. An alchemy of pantry staples that requires almost no attention from you to become a satisfying dinner. Yes, it does have a cup of heavy cream in it, and yes, that's probably why it's so good despite being so simple. Hey, I said it was alchemy, not a total overthrow of the laws of physics.

Anyway, I'm just saying that the next time you're in the thick of things, this recipe might come in handy, is all.

Pasta with Herbed Pumpkin-Cream Sauce

1 cup heavy cream
2 shallots
3 cloves garlic
1 1/2 Tbsp herb rub (I made a big jar of this stuff last summer and it's great. If you don't have any, you can just use a mixture of dried rosemary and dried sage, and increase the garlic and salt a bit if you like)
1 15-oz can pumpkin
Salt
Pepper
8 oz. whole wheat pasta
Parmesan cheese

Pour the cream into a large, shallow saute pan or skillet (preferably nonstick). Peel and slice the shallots and garlic thinly, and add to the cream along with the herbs. Turn the heat on low, cover, and steep for 20 to 30 minutes.

Then put a pot of water on to boil for the pasta. Add the pumpkin to the cream, and salt and pepper to taste. Stir thoroughly to combine. Keep it covered over low heat, stirring occasionally, while you cook the pasta.

When the pasta is done, drain it and add it to the skillet, and fold it into the sauce. Serve immediately with Parmesan cheese on top.