Gemelli Pasta with Roasted Pumpkin and Pancetta
This simple pasta dish has a lot more flavor than you might anticipate for a weeknight thanks to the roasted pumpkin, salty pancetta, and sharp Parmesan cheese.

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

Pile diced pumpkin on the baking sheet.

Drizzle with 1 tablespoon olive oil and toss lightly to coat.

Spread pumpkin out and sprinkle with thyme salt and pepper.

Bake in the preheated oven for 20 minutes.

Remove and set aside.

Bring a large pot of unsalted water to a boil.

Add gemelli pasta and boil until just nearly tender about 9 minutes.

Heat remaining olive oil in a large pan over medium heat.

Add pancetta and cook until starting to brown 4 to 5 minutes.

Add the roasted pumpkin and cook stirring frequently 2 to 3 minutes more.

Pour in chicken broth and bring to a boil.