Pumpkin Pasta Sauce

• 12 -16 ounces whole wheat penne or 12 -16 ounces similar pasta
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, coarsely chopped
• 2 cups pumpkin puree (homemade or canned)
• 2 garlic cloves, minced
• 1/2 cup half-and-half
• 1/3 - 1/2 cup grated parmesan cheese (or Romano)
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes (to taste)
• salt, pepper to taste

1. Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm.
2. Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown-about 2 minutes. Remove the rosemary from the oil and set aside.
3. To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste.
4. Toss hot pasta in the finished sauce and garnish with the fried rosemary.

whole wheat penne, olive oil, fresh rosemary, pumpkin puree, garlic, parmesan cheese, apple cider vinegar, red pepper, salt

Taken from www.food.com/recipe/pumpkin-pasta-sauce-508637 (may not work)