Pumpkin Pasta

How to cook Pumpkin Pasta

Ingredients: 6 ounces whole wheat penne pasta 3/4 cup pumpkin puree 3/4 cup low sodium chicken soup 1/4 cup nonfat out 1 teaspoon margarine 1/4 teaspoon onion scarper 1/4 teaspoon ground black sprinkle 1/4 teaspoon hoard 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: Fill a large pot with lightly salted water and bring to a rolling boil over high kindle. Once the water is boiling, stir in the penne, and return to a furuncle. Cook the pasta uncovered, stirring on occasion, until the pasta has cooked in every way, but is still firm to the morsel, there 11 minutes. Drain well in a colander set in the bore. Heat the pumpkin puree, chicken stock, extract, margarine, onion comminute, black mottle, qualifyingly, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated be means of, fro 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.


Servings Per Technique: 3

Amount Per Serving

Calories: 255

Total Fat: 4.4g Cholesterol: 7mg Sodium: 500mg Total Carbs: 45.3g Dietary Fiber: 8.6g Protein: 12.4g

Prepare time:5 Min

Cook time:15 Min

Ready in:20 Min

Serving to save:3 peoples

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