Monday, April 10, 2010
We had leftover dressing from my mom's house this past weekend, but nothing to go with it. I had pulled this recipe a while back and thought it sounded interesting - Pumpkin Penne. It was a good combination of flavors. The only problem was that my son (who doesn't like cake and pie) did not like this pasta dish!
Pumpkin Penne
1 - 12oz. box whole-wheat penne
1 Tbs. olive oil
1 shallot, finely chopped
1.5 c low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 - 15oz. can pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp pepper
Fresh parsley, chopped
1.5 oz. Parmesan cheese, grated
Cook pasta according to package directions. Drain and return to pot, covering to keep warm. Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and sitr 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. Toss pasta with sauce. Spoon into bowls and top with parsley and cheese. Makes 6 cups.
* Recipe from Parents November 2009 magazine
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