Pumpkin Pasta
Ingredients
Tasty! Connor approved!
Cooking Ingredients
6 ounces entire wheat penne pasta
¾ cup pumpkin puree
¾ cup low sodium chicken stock
¼ cup nonfat milk
1 teaspoon margarine
¼ teaspoon onion powder
¼ teaspoon ground dark pepper
¼ teaspoon salt
1 squeeze ground cloves
1 squeeze ground nutmeg
1 squeeze ground cinnamon
1 squeeze ground ginger
¼ cup ground Parmesan cheddar, in addition to something else for serving
Cooking Direction
Fill an enormous pot with delicately salted water and bring to a turning bubble over high intensity. When the water is bubbling, mix in the penne, and return to a bubble. Cook the pasta uncovered, mixing infrequently, until the pasta has cooked through, however is still firm to the chomp, around 11 minutes. Channel well in a colander set in the sink.
Heat the pumpkin puree, chicken stock, milk, margarine, onion powder, dark pepper, salt, cloves, nutmeg, cinnamon, and ginger in an enormous skillet over low intensity until warmed through, around 5 minutes. Mix in the depleted pasta, and throw with the Parmesan cheddar.