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 ⓘ
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.
Nutrition & Diet Analysis (per serving)
855
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).