Monday, October 12, 2009

Pumpkin Penne

PLUS


1-12 oz box whole wheat penne pasta
1 Tbs. olive oil
1 shallot, finely chopped
1 1/2 cups chicken broth
1/2 cup evaporated milk
1 - 15 oz can pumpkin
1/2 tsp. pumpkin pie spice
1/4 teaspoon, each, salt and pepper
fresh parsley, chopped
1 1/2 oz. Parmesan cheese, grated

Cook pasta according to package directions. Drain and return to pot, covering to keep warm.

While the pasta is cooking, in a saucepan, heat oil on medium. Add shallots, cook and stir until tender, about three minutes. Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper. Bring to a boil, reduce heat to low. Simmer, uncovered, for four minutes, stirring occasionally.

Toss pasta with sauce.Spoon in to bowls and top with parsley and cheese.

Makes six cups.

6 comments:

Maureen said...

Mmm... that sounds yummy!

Lanita said...

That actually sounds really good, but I know my DH would not go for it.

Dawn said...

I would love that..but there is no way my DH would try it either!

His Talmidat said...

Came on to say the same thing Lanita and Dawn said! How funny! Maybe this will be something to make myself one day? Maybe our DHs can try something new? Anyway, ditto on the nummy. Did your kids eat it too?

Jennifer said...

Yes! My kids and husband both ate it... I do have to say that it wasn't his favorite, but he generally eats anything, which of is great for the experimenting cook!

Julia said...

I rarely comment (I found your blog through Beulah's) but I am so thankful you posted this recipe. It's going straight to the dinner table this week!
(apparently, I'm very lucky. My DH will try anything, but this is one he'll definitely like.)