Penne With Pumpkin Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Rachel Ray's recipe but I have lightened it up for us WW people. Ingredients:
1 lb whole wheat penne |
1 onion, chopped |
salt and pepper |
15 ounces canned pumpkin puree |
1 cup fat-free half-and-half |
1/2 cup reduced-fat parmesan cheese, plus more for topping |
1/4 cup flat leaf parsley, chopped |
Directions:
1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2. Prepare a pan over medium-low heat and spray with cooking spray. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and fat free half & half and bring to a boil. Pour the sauce over the cooked pasta along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3. Top the pasta with the parsley and more parmesan.
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