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Pumpkin Penne

From Parents Magazine - "Thanks to canned pumpkin, this pasta gives the kiddos two servings of veggies."

This was yummy!  Perfect for Autumn. I added one chopped and sautéed zucchini, and some left over chicken from last night’s Roasted bird.

Makes 6 cups.

Pumpkin Penne

Pumpkin Penne

Pumpkin Penne


  1. 1 12 oz. box whole-wheat penne
  2. 1 Tbsp. olive oil
  3. 1 shallot, finely chopped ( You can skip this and add 1/2 tsp. onion powder)
  4. 1 1/2 cups low-sodium chicken broth
  5. 1/2 cup fat-free evaporated milk
  6. 1 15 oz. can pumpkin
  7. 1/2 tsp. pumpkin-pie spice
  8. 1/4 tsp. salt
  9. 1/4 tsp. pepper
  10. 1/4 tsp. Fresh parsley, chopped


Cook pasta according to package directions. 

Meanwhile, in a saucepan, heat oil on medium.  Add shallots; cook and stir until tender, about 3 minutes.  Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper.  Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce.  Spoon into bowls and top with parsley and cheese.

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