BRING a large pot of water to a boil. TOAST the pine nuts in a large pan over medium heat until lightly browned, then remove from the pan and set aside. HEAT 3 tablespoons of olive oil in the same pan over medium heat and cook the onion for 6 minutes. ADD the garlic and rosemary to the onions and cook for 1 minute. ADD the spinach and cook for 5 minutes, stirring regularly. WHILE onions and spinach are cooking, add the pasta to the boiling water and cook according to package directions, adding the pumpkin to the pot for the final 8 minutes of cooking. STIR the toasted pine nuts, salt, pepper, and reserved olive oil into the onion and spinach mix. DRAIN the pasta and pumpkin, reserving ¼ cup of the pasta cooking water. TOSS the pasta and pumpkin with the spinach, onion and pine nut mix and reserved pasta water and serve topped with Parmesan cheese.

Variations: Replace the Parmesan cheese with crumbled feta, and use walnuts instead of pine nuts.