Penne With Pumpkin Cream Sauce

• 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

1. In a large pot of boiling, salted water, cook the pasta until al dente.
2. Drain, reserving 1 cup pasta cooking water.
3. Prepare a pan over medium-low heat and spray with cooking spray.
4. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes.
5. Stir in the pumpkin and fat free half & half and bring to a boil.
6. Pour the sauce over the cooked pasta along with the reserved pasta cooking water and toss.
7. Stir in the parmesan; season with salt and pepper.
8. Top the pasta with the parsley and more parmesan.

whole wheat penne, onion, salt, pumpkin puree, parmesan cheese, flat leaf parsley

Taken from www.food.com/recipe/penne-with-pumpkin-cream-sauce-333877 (may not work)