Pumpkin Pasta

Name: Pumpkin Pasta
Ingredients: 6 ounces whole wheat penne pasta; 3/4 cup pumpkin puree; 3/4 cup low sodium chicken broth; 1/4 cup nonfat milk; 1 teaspoon margarine; 1/4 teaspoon onion powder; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 1 pinch ground cloves; 1 pinch ground nutmeg; 1 pinch ground cinnamon; 1 pinch ground ginger; 1/4 cup grated Parmesan cheese, plus more for serving

13 ingredients

2 steps

Ingredients

6 ounces whole wheat penne pasta
3/4 cup pumpkin puree
3/4 cup low sodium chicken broth
1/4 cup nonfat milk
1 teaspoon margarine
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground ginger
1/4 cup grated Parmesan cheese, plus more for serving

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.