I stumbled across Rachel Ray's recipe for Penne with Pumpkin Cream Sauce, and I just had to try it. Her recipe involved a lot of butter and cream, however, so I tweaked it to make it a little more Lilveggiepatch-friendly. I ended up using both pumpkin and Greek yogurt... two of my favorite things!
6 oz whole wheat penne
1/4 sweet Vidalia onion
2/3 cup pumpkin
1/2 cup skim milk
1/2 cup yogurt (both plain nonfat and nonfat Greek)
pinch each of ground ginger, cinnamon, nutmeg
salt & pepper
Prepare pasta according to box instructions until al dente. Drain, set aside. In the same pot that the pasta was in, cook the onions in cooking spray until soft, about 4 minutes. Add salt and pepper, pumpkin, milk and yogurt. Simmer a minute or two, then return pasta to pot and cook until heated through. Divide and serve. Add grated parmesan, goat cheese or anything that strikes your fancy. I used a little parm first but then changed my mind and added goat cheese and pepper flakes. Serves 2-3.
I also just had some gummies while Jalene and I sat around with a pot of tea. The sweet tooth monster has arrived!