Pasta with Pumpkin and Arugula

Fill a large pot with water and bring it to a boil. Add salt to the boiling water and cook the pasta according to package instructions until al dente. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and sauté until they become translucent and fragrant.

Add cubed pumpkin to the skillet and cook for about 10 minutes, or until it becomes tender. Stir occasionally to prevent sticking.

In a small bowl, combine vegetable broth, heavy cream, grated Parmesan cheese, salt, and black pepper. Mix well.

Pour the cream mixture into the skillet with the cooked pumpkin. Stir until the sauce thickens and coats the pumpkin evenly. Cook for an additional 2-3 minutes.

Add the cooked pasta to the skillet and toss gently to combine. Cook for another 1-2 minutes until the pasta is heated through and coated with the sauce.

Remove from heat and add arugula to the skillet. Toss again until the arugula wilts slightly.

Serve hot and garnish with additional grated Parmesan cheese if desired.