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.
