Pumpkin Penne – Meal Monday

by Allison @ Alli 'n Son on October 26, 2009

Pumpkin Penne

Pumpkin Penne

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.

Search & Win

Related Posts:

{ 1 comment }

1 Baked Penne Recipe February 12, 2010 at 12:26 pm

I loooove penne, and this one looks especially delicious! Definitely have to give it a try, thanks for sharing:)
.-= Baked Penne Recipe´s last blog ..Delicious Traditional Lasagna =-.

Comments on this entry are closed.

{ 5 trackbacks }

Previous post:

Next post: