Pumpkin Pasta

Pumpkin puree is turned into a creamy, smooth sauce with just a hint of cloves, nutmeg, and cinnamon. Toss with whole wheat pasta and Parmesan cheese, and you've got a kid-pleasing meal in under 30 minutes.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 255 Calories

Ingredients

• ¼ teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• ¼ teaspoon ground black pepper
• 1 pinch ground ginger
• ¼ cup nonfat milk
• ¾ cup pumpkin puree
• ¼ teaspoon onion powder
• 1 teaspoon margarine
• ¼ cup grated Parmesan cheese, plus more for serving
• 6 ounces whole wheat penne pasta
• ¾ cup low sodium chicken broth

Recipe Instructions

Step 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.

Step 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.