Ingredients2 cups whole wheat bow-tie pasta
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 cup fat-free low-sodium chicken or vegetable broth
1 can pumpkin puree (15 ounces)
1/2 teaspoon sage, rubbed
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley
Cook pasta according to package directions.
Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.
Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.
Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.
Amount per serving
Total fat: 4 g
Saturated fat: 1 g
Sodium: 150 mg
Total carbohydrate: 39 g
Dietary fiber: 7 g
Protein: 10 g