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Ingredients

6 ounces whole wheat penne pasta ¾ cup pumpkin puree ¾ cup low sodium chicken broth ¼ cup nonfat milk 1 teaspoon margarine ¼ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon salt 1 pinch ground cloves 1 pinch ground nutmeg 1 pinch ground cinnamon 1 pinch ground ginger ¼ cup grated Parmesan cheese, plus more for serving

Nutrition Info

254.7 calories carbohydrate: 45.3 g cholesterol: 7.3 mg fat: 4.4 g fiber: 8.6 g protein: 12.4 g saturatedFat: 1.8 g servingSize: - sodium: 500.3 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

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.

3 servings

Tasty! Connor approved!