"a lighter version of comfort food, as published in the flint journal."
medium whole wheat pasta shells
about 2 ounces prosciutto, finely chopped
15 ounces pumpkin (NOT pumpkin pie filling) or 15 ounces
( NOT pumpkin pie filling)
salt and pepper, to taste
Bring large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Meanwhile, in a medium saucepan over medium, heat the olive oil. Add the proscuitto and cook until just crisp, about 3 minutes. Add the pumpkin, creme fraiche, hot sauce, cumin and parmesan. Cook, stirring often, until hot.
Add the pasta to the sauce and toss well to coat. Season with salt and pepper and enjoy!
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Healthier Stove-Top Mac and Cheese (cont.)