Pumpkin Penne

Name: Pumpkin Penne
Ingredients: 1 lb whole wheat penne rigate; 1 tablespoon extra virgin olive oil; 3 shallots, finely chopped; 3 garlic cloves, minced; 2 cups chicken broth; 1 (15 ounce) can pumpkin puree; 12 cup low-fat milk; 1 tablespoon flour; 1 teaspoon cayenne pepper; 2 teaspoons pumpkin pie spice; 14 teaspoon pepper; 2 teaspoons sage (fresh or dry); 2 tablespoons parmigiano-reggiano cheese, grated

13 ingredients

10 steps

Ingredients

1 lb whole wheat penne rigate
1 tablespoon extra virgin olive oil
3 shallots, finely chopped
3 garlic cloves, minced
2 cups chicken broth
1 (15 ounce) can pumpkin puree
12 cup low-fat milk
1 tablespoon flour
1 teaspoon cayenne pepper
2 teaspoons pumpkin pie spice
14 teaspoon pepper
2 teaspoons sage (fresh or dry)
2 tablespoons parmigiano-reggiano cheese, grated

Directions

1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2

Drain.
3

In a small bowl mix the milk with the flour save for latter.
4

In a medium skillet, heat the olive oil over medium heat.
5

Add the shallots and garlic and cook until softened, about 5 minutes.
6

Stir in the chicken broth, pumpkin and milk mix.
7

Add the cayenne pepper, and pumpkin pie season with salt and pepper.
8

Lower the heat and simmer until thickened, about 5 minutes.
9

Stir in the sage.
10

Mix all ingredients together and toss parmigiano-reggiano over.