Pumpkin Penne
Author: 
Recipe type: Worknight Dinner, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1-12 oz box whole wheat penne or Fusilli
  • 1 tablespoons olive oil
  • 1½ cups low sodium chicken broth
  • ½ cup fat-free evaporated milk
  • 15 ounce can pumpkin
  • ½ small white onion, chopped (or 1 tsp onion powder)
  • ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Fresh parsley to garnish
  • 1½ ounces grated Parmesan cheese
  • 2 large handfuls fresh baby spinach (optional)
Instructions
  1. Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm.
  2. Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.
  3. Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).
Recipe by In Good Taste at http://ingoodtaste.kitchen/pumpkin-penne/