Pumpkin Pasta


6 ounces whole wheat penne pasta
3/4 cup pumpkin puree
3/4 cup low sodium chicken broth
1/4 cup nonfat milk
1 teaspoon margarine
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
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



  1. 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.
  2. 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.
  3. 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.
  4. Stir in the drained pasta, and toss with
    the Parmesan cheese.

**Recipe courtesy of ConnorsMom at allrecipes.com


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