Pumpkin Penne

Source: Parents Magazine, November 2009Pumpkin Penne

Thanks to canned pumpkin, this pasta gives the kiddos two servings of veggies.

This was yummy!  Perfect for Autumn. I added one chopped and sautéed zucchini, and some left over chicken from last night’s Roasted bird.

Makes 6 cups.

INGREDIENTS
1 12 oz. box whole-wheat penne
1 Tbsp. olive oil
1 shallot, finely chopped ( You can skip this and add 1/2 tsp. onion powder)
1 1/2 cups low-sodium chicken broth (I used Vegetable broth)
1/2 cup fat-free evaporated milk
1 15 oz. can pumpkin
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Fresh parsley, chopped

DIRECTIONS
Cook pasta according to package directions. 

Meanwhile, in a saucepan, heat oil on medium.  Add shallots; cook and stir until tender, about 3 minutes.  Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper.  Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce.  Spoon into bowls and top with parsley and cheese.

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2 Comments »

  1. Jay said

    This is not vegetarian, strictly speaking, since it contains chicken broth. I made it with veggie broth and it’s delicious. I suppose it could be veganized with soy milk and soy cheese…

    • Carolyn Yalin said

      Oops, I meant to add my tweak as I also made it with vegetable broth since that’s all I had. Thanks for reminding me, I’ll update now.

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