PUMPKIN PENNE PASTA
Ingredients:
3/4 pounds penne pasta
2 teaspoons olive oil
3 each cloves of garlic, minced
2 cups chicken broth fat free, reduced sodium, canned
15 ounce can pumpkin
1/2 cup fat free half and half
1/2 teaspoon hot pepper sauce
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon sage, ground
1 teaspoon dried parsley
3/4 cup peas, cooked
1/4 cup parmesan cheese, grated
Directions:
1. Cook pasta till al dente. Drain.
2. Heat garlic in olive oil until softened.
3. Stir in broth, pumpkin and cream.
4. Add hot sauce and spices.
5. Continue to simmer until thickened, about 5 minutes.
6. Toss in peas, parmesan cheese, and pasta.
Makes 7, 1 cup servings.
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Nutrition Facts |
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| Serving Size: 1 Cup |
% Daily Value |
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| Calories 260 Calories from fat: 35 | |||
| Total Fat 4g |
6% |
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| Saturated Fat 1g |
5% |
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| Cholesterol 5mg |
2% |
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| Sodium 220mg |
9% |
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| Total Carbohydrate 44g |
15% |
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| Dietary Fiber 3g |
12% |
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| Sugars 5g |
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| Protein 9g |
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| Vitamin A 190% Vitamin C 8% | |||
| Calcium 10% Iron 10% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: pasta recipes, quick pumpkin recipes, recipes with pumpkin, squash recipes