Pumpkin Pasta

Name: Pumpkin Pasta
Total time: 20
Yield: 3
Ingredients: 6 ounces whole wheat penne pasta; ¾ cup pumpkin puree; ¾ cup low sodium chicken broth; ¼ cup nonfat milk; 1 teaspoon margarine; ¼ teaspoon onion powder; ¼ teaspoon ground black pepper; ¼ teaspoon salt; 1 pinch ground cloves; 1 pinch ground nutmeg; 1 pinch ground cinnamon; 1 pinch ground ginger; ¼ cup grated Parmesan cheese, plus more for serving

Recipe by ConnorsMom from allrecipes.com

Dinner 20 Mins.

Ingredients

3 servings

•

6 ounces whole wheat penne pasta
•

¾ cup pumpkin puree
•

¾ cup low sodium chicken broth
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¼ cup nonfat milk
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1 teaspoon margarine
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¼ teaspoon onion powder
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¼ teaspoon ground black pepper

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¼ teaspoon salt
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1 pinch ground cloves
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1 pinch ground nutmeg
•

1 pinch ground cinnamon
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1 pinch ground ginger
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¼ cup grated Parmesan cheese, plus more for serving

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.