Pumpkin Penne

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb whole wheat penne rigate
• 1 tablespoon extra virgin olive oil
• 3 shallots, finely chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 (15 ounce) can pumpkin puree
• 1/2 cup low-fat milk
• 1 tablespoon flour
• 1 teaspoon cayenne pepper
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon pepper
• 2 teaspoons sage (fresh or dry)
• 2 tablespoons parmigiano-reggiano cheese, grated

Recipe

• 1 bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. drain.
• 2 in a small bowl mix the milk with the flour save for latter.
• 3 in a medium skillet, heat the olive oil over medium heat. add the shallots and garlic and cook until softened, about 5 minutes. stir in the chicken broth, pumpkin and milk mix. add the cayenne pepper, and pumpkin pie season with salt and pepper. lower the heat and simmer until thickened, about 5 minutes. stir in the sage.
• 4 mix all ingredients together and toss parmigiano-reggiano over.