Pumpkin Penne
How to make Pumpkin Penne Recipe - Thanks to canned pumpkin, this pasta dish gives the kiddos two servings of veggies. This meatless meal also has as much iron as a burger.
Makes 6 cups
Ingredients:
1 12-ounce box whole wheat penne
1 tablespoon olive oil
1 shallot, finely chopped
1½ cups low-sodium chicken broth
½ cup fat-free evaporated milk
1 15-ounce can pumpkin
½ teaspoon pumpkin-pie spice
¼ teaspoon salt
¼ teaspoon pepper Fresh parsley, chopped
1½ ounces Parmesan cheese, grated
Method:
1 Cook pasta according to package directions. Drain and return to pot, covering to keep warm.
2 Meanwhile, in a saucepan, heat oil on medium. Add shallot; 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.
3 Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.
Nutrition per cup: 308 calories; 13g protein; 6g fat (2g saturated fat); 51g carbohydrate; 2g fiber; 188mg calcium; 3mg iron; 287mg sodium.
nutrition note:
Pumpkin is packed with vitamin A in the form of the powerful antioxidant beta-carotene. At breakfast, add a couple tablespoons of canned pumpkin to your next batch of pancakes.
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| Pumpkin Penne |
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