Pumpkin Penne with Italian Sausage
- 8 oz. whole wheat penne
- 1 lb. ground sweet Italian turkey sausage
- 1 Tbsp. olive oil
- ½ cup white onion, finely chopped
- 4 garlic cloves, minced
- 1 cup unsalted chicken broth
- 12 oz. pumpkin puree
- ½ cup fat free half and half
- ½ tsp. crushed red pepper flakes
- Pinch ground cinnamon
- Salt, to taste
- Black pepper, to taste
- Grated Romano cheese, to taste
Directions1. Cook pasta according to package directions. Drain and set aside. 1. Meanwhile, in a medium skillet, brown sausage. Drain fat and remove sausage from skillet. 1. In the same skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. 1. Stir in chicken broth, pumpkin, half and half, crushed red pepper, cinnamon, salt and pepper. Reduce heat and simmer 8-10 minutes to allow the sauce to thicken. 1. Stir in cooked penne, sausage and cheese. Serve hot. Garnish with additional cheese as desired.
For gluten free: Use gluten free pasta in place of whole wheat penne.
Calories 350, Total Fat 13g (Saturated 3.5g, Trans 0g), Cholesterol 60mg, Sodium 490mg, Total Carbohydrate 38g (Dietary Fiber 6g, Sugars 6g), Protein 23g, Vitamin A 140%, Vitamin C 4%, Calcium 10%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsMealtime Mentor Favorites Kid-friendly Main Dish Sodium Smart American Gluten Free Pasta European 20 Minute Meal Fall Winter