Pumpkin Penne

September 29th is Pumpkin Day!!  One of my favorite foods.  I thought you might like trying pumpkin in a different way.  We will be having this for dinner tonight followed by pumpkin pie.  I will try to add a picture to the post after dinner.

Pumpkin Penne

1 12 ounce box whole-wheat penne (you can substitute your favorite pasta)
1 tablespoon olive oil
1 shallot, finely chopped (can replace with 1/4 cup onion or 1/2 teaspoon onion powder)
1 1/2 cups low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 15 ounce can pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, chopped
1 1/2 ounces Parmesan cheese, grated

• Cook pasta according to box directions, drain and return to pot.  Cover to keep warm.
• In saucepan, heat oil on medium.  Add shallots, coook and stir until tender, about 3 minutes.
• Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper, bring to a boil and reduce heat to low.
• Simmer uncovered for 4 minutes, stirring occasionally.
• Toss pasta with sauce.
• Top individual servings with parsley and parmesan