 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A recipe from Kraft. Ingredients:
1 (12 ounce) box penne |
1 tablespoon olive oil |
1 shallot, finely chopped |
1 1/2 cups low sodium chicken broth |
1/2 cup fat-free evaporated milk |
1 (15 ounce) can pumpkin |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fresh parsley, chopped |
1 1/2 ounces parmesan cheese, grated |
Directions:
1. Cook pasta according to package directions. Drain and return to pot, covering to keep warm.
2. Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in brother, evaporated milk, pumpkin, spice, salt, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.
3. Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.
|
|