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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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 |
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.
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