Ingredients
1 12 oz box of wholewheat penne
1 tbsp olive oil
1 shallot, finely chopped
1 1/2 cups low sodium chicken broth
1/2 cup fat free evaporated milk
1 15 oz can pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp pepper
fresh parsley chopped
1 1/2 oz parmesan grated cheese
Preparation
Cook Pasta according to package directions. Drain, return to pot
In a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in broth, evap milk, pumpkin, spice, salt and pepper. Bring to a boil; reduce heat to low. Simmer uncovered for 4 minute.
Toss pasta witih sauce, top with parsley and cheese
