Pumpkin Penne

• 1 lb whole wheat penne rigate
• 1 tablespoon extra virgin olive oil
• 3 shallots, finely chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 (15 ounce) can pumpkin puree
• 12 cup low-fat milk
• 1 tablespoon flour
• 1 teaspoon cayenne pepper
• 2 teaspoons pumpkin pie spice
• 14 teaspoon pepper
• 2 teaspoons sage (fresh or dry)
• 2 tablespoons parmigiano-reggiano cheese, grated

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain.
3. In a small bowl mix the milk with the flour save for latter.
4. In a medium skillet, heat the olive oil over medium heat.
5. Add the shallots and garlic and cook until softened, about 5 minutes.
6. Stir in the chicken broth, pumpkin and milk mix.
7. Add the cayenne pepper, and pumpkin pie season with salt and pepper.
8. Lower the heat and simmer until thickened, about 5 minutes.
9. Stir in the sage.
10. Mix all ingredients together and toss parmigiano-reggiano over.

whole wheat penne rigate, extra virgin olive oil, shallots, garlic, chicken broth, pumpkin puree, lowfat milk, flour, cayenne pepper, pumpkin pie spice, pepper, sage, cheese

Taken from www.food.com/recipe/pumpkin-penne-334634 (may not work)