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    You are in: Home / Recipes / Penne With Pumpkin Cream Sauce Recipe
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    Penne With Pumpkin Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    tiftonrose's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb whole wheat penne
    • 1 onion, chopped
    • salt and pepper
    • 15 ounces canned pumpkin puree
    • 1 cup fat-free half-and-half
    • 1/2 cup reduced-fat parmesan cheese, plus more for topping
    • 1/4 cup flat leaf parsley, chopped

    Directions:

    1. 1
      In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
    2. 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. 3
      Top the pasta with the parsley and more parmesan.

    Ratings & Reviews:

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    Nutritional Facts for Penne With Pumpkin Cream Sauce

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.7
     
    Calories from Fat 23
    14%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 3.0 mg
    1%
    Sodium 204.6 mg
    8%
    Total Carbohydrate 97.3 g
    32%
    Dietary Fiber 11.3 g
    45%
    Sugars 5.6 g
    22%
    Protein 19.1 g
    38%

    The following items or measurements are not included:

    reduced-fat parmesan cheese

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