Ingredients
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6 ounces whole wheat penne pasta
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¾ cup pumpkin puree
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¾ cup low sodium chicken broth
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¼ cup nonfat milk
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1 teaspoon margarine
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¼ teaspoon onion powder
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¼ teaspoon ground black pepper
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¼ teaspoon salt
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1 pinch ground cloves
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1 pinch ground nutmeg
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1 pinch ground cinnamon
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1 pinch ground ginger
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¼ cup grated Parmesan cheese, plus more for serving
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
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Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.
Nutrition Facts (per serving)
255 | Calories |
4g | Fat |
45g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 255 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 2g | 9% |
Cholesterol 7mg | 2% |
Sodium 500mg | 22% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 9g | 31% |
Total Sugars 5g | |
Protein 12g | 25% |
Vitamin C 3mg | 3% |
Calcium 145mg | 11% |
Iron 3mg | 14% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.