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
- 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.