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Pasta with creamy pumpkin sauce

8 to 10 ounces multi grain angel-hair pasta

1 medium shallot

3 medium cloves garlic

2 sprigs sage leaves

1 tablespoon olive oil

3/4 cup canned unsweetened pumpkin puree

3/4 cup low-sodium chicken broth

1/2 cup low-fat milk

Kosher salt

Freshly ground black pepper

1/4 cup grated Parmesan cheese

Makes 4 servings,

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).

Meanwhile, mince the shallot and garlic; finely chop the sage.

Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.

Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

Nutrition per serving: 296 calories, 15 g protein, 46 g carbohydrates, 6 g fat, 2 g saturated fat, 6 mg cholesterol, 190 mg sodium, 5 g dietary fiber.

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