Ingredients

• 6 ounces whole wheat penne pasta
• 0.75 cups pumpkin puree
• 0.75 cups low sodium chicken broth
• 0.25 cups nonfat milk
• 1 teaspoon margarine
• 0.25 teaspoons onion powder
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons salt
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 0.25 cups grated Parmesan cheese , plus more for serving

Instructions

1. 1 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.
2. 2 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 per serving