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Total Time
35mins
Prep 5 mins
Cook 30 mins

This is a Rachel Ray's recipe but I have lightened it up for us WW people.

Ingredients Nutrition

  • 1 lb whole wheat penne
  • 1 onion, chopped
  • salt and pepper
  • 15 ounces canned pumpkin puree
  • 1 cup fat-free half-and-half
  • 12 cup reduced-fat parmesan cheese, plus more for topping
  • 14 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.