I’m trying something new, and it’s called Meal Monday. In an effort to bring some sort of regularly scheduled programming to my blog, each Monday I’ll be sharing a new recipe. Something healthy (usually) and something with veggies (for the Veggie Challenge). But of course I’ll throw in some chocolaty goodness every once in a while.
Today I’m sharing a recipe that I stumbled on in the latest issue of Parents magazine. In honor of the Halloween season, and because it’s full of veggie goodness, I thought I would give it a try. With pumpkin, pasta and Parmesan cheese, how could you go wrong?
Since Eli is currently dealing with a nasty stomach virus (please oh please don’t pass it on to me or Dad-oo), I didn’t really expect him to eat, or even try it. So instead, Dad-oo and I are giving the final review and seal of approval. And we’ve determined that it does pass the Veggie Challenge.
This pasta was a nice break for the usual noddle and spaghetti combo. It was tasty, without being too sweet or too pumpkin-y. The Parmesan cheese (OK, we used Romano, that was all we had in the house) is a much needed touch, to give it a little extra flavor that it seemed to be asking for. We also added a little kosher salt and black pepper, which also helped out in the flavor department. But I have to confess that I did decrease both of these when I made the sauce, as I usually do, but it turns out that this time it really did need it.
Pumpkin Penne (from Parents magazine)
1 12 oz box whole-wheat penne
1 Tbs olive oil
1 shallot, finely chopped (I use about 2 Tbs of chopped onion instead)
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 (I made my own)
1/4 tsp salt
1/4 tsp pepper
Fresh parsley, chopped (I skipped this)
1-1/2 oz Parmesan cheese, grated (Romano works well too)
Cook pasta according to package directions. Drain and return to pot, cover to keep warm.
While the pasta is cooking, in a sauce pan heat oil on medium heat. Add shallot/onion, cook and stir until tender about 3 minutes. Whisk in broth, evaporated milk, pumpkin, spice salt and pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, for 4 minutes, stirring occasionally.
Toss pasta with sauce. Spoon into bowls and top with parsley and cheese. Makes 6 cups.
Nutrition per cup: 308 calories, 13 g protein, 6 g fat (2g sat fat): 51 g carbs, 2 g fiber, 188 mg calcium, 3 mg iron, 287 mg sodium.
There are plenty of leftovers, so as soon as Eli is feeling well enough, we’ll heat some up for him to enjoy.