The Best Recipes: Pumpkin Pasta

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Pumpkin Pasta

"Tasty! Connor approved!"

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 :

Prep : 5M	Cook : 3M	Ready in : 20M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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