Pumpkin Pasta recipe

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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

Nutrition Info

254.7 calories
carbohydrate: 45.3 g
cholesterol: 7.3 mg
fat: 4.4 g
fiber: 8.6 g
protein: 12.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 500.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

3 servings

Recipe Note

Tasty! Connor approved!

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