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Pumpkin Pasta Tasty Recipes

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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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