Pumpkin Penne

A recipe from Kraft.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 1 (12 ounce) box penne
• 1  tablespoon olive oil
• 1  shallot, finely chopped
• 1 1⁄2 cups low sodium chicken broth
• 1⁄2 cup fat-free evaporated milk
• 1 (15 ounce) can pumpkin
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
•  fresh parsley, chopped
• 1 1⁄2 ounces parmesan cheese, grated

Directions

1. Cook pasta according to package directions. Drain and return to pot, covering to keep warm.
2. Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in brother, evaporated milk, pumpkin, spice, salt, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.
3. Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.