The recipe was for Pumpkin Penne. It was very yummy and everyone loved it (even Lex). I posted that I was waiting for Mad Dog to bring home the ingredients and a few people posted that it sounded good, so I'm going to post it here. I know when I cook I tend to tweak things, this time it was unintentional. When we were at Stop & Shop last week they had like no canned pumpkin on the shelf, so I grabbed what they had. I grabbed Libby's Easy Pumpkin Pie Mix. My bad! It calls for canned pumpkin. Personally I think the Easy Pumpkin Pie Mix is sweeter, but also has more spices already. I think if you pump the spices up a little it might give it more flavor. Anyway here is the recipe:
1 12 oz. box whole-wheat pasta
1 Tbs., Olive Oil
1 shallot, finely chopped
1 1/2 cups low-sodium chicken broth
1/2 cup fat free evaporated milk
1 15 oz. can pumpkin
1/2 tsp. pumpkin spice (I didn't have any and just did 1/2 cinnamon and 1/2 nutmeg)
1/4 tsp. pepper
1/4 tsp. salt
Freshly chopped parsley
1 1/2 ox Parmesan Cheese, grated
10 Minutes
Cook pasta according to package direction. Drain and return to pot, covering to keep warm.
8 Minutes
In saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 min. (Do it fast: skip the shallots and stir in 1/2 tsp. onion powder along with the rest of the sauce ingredients.) 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.
2 Minutes
Toss pasta with sauce. Spoon into bowls and top with parsley and cheese. Makes 6 cups.
Nutrition per cup: 308 calories, 13g protein; 6g fat (2g sat. fat); 51 g carbs; 2 g fiber; 188mg calcium; 3mg iron; 287mg sodium.
1 comment:
This is perfect timing! We looked at the recipe in the magazine while in the waiting room at Marny's OB. We both thought it sounded yummy, but didn't want to steal the magazine!
Thanks for posting!
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