Penne With Pumpkin Sauce Recipe
Servings: 1
Ingredients
- 1 x onion minced fine
- 1 x red bell pepper minced fine
- 2 lrg garlic cloves chopped
- 2 Tbsp. unsalted butter
- 1/2 c. canned solid-pack pumpkin
- 1 c. chicken broth
- 1/2 c. water
- 2 Tbsp. heavy cream
- Â Â freshly grated nutmeg to taste
- 1/2 lb penne or possibly other tubular pasta
- 3 Tbsp. chopped fresh parsley leaves
- Â Â freshly grated Parmesan as an accompaniment
Directions
- In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, till the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 min. While the sauce is simmering, in a kettle of salted boiling water boil the penne till it is al dente, ladle out the reserve about 1 c. of the cooking water, and drain the penne well.
- Add in the penne to the sauce, cook the mix over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water,
- for 1 to 2 min, or possibly till the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 876g | |
| Calories 1350 | |
| Calories from Fat 400 | 30% |
| Total Fat 45.61g | 57% |
| Saturated Fat 26.95g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 876mg | 37% |
| Potassium 1161mg | 33% |
| Total Carbs 187.88g | 50% |
| Dietary Fiber 12.3g | 41% |
| Sugars 14.72g | 10% |
| Protein 45.33g | 73% |
