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.