Penne with Pumpkin Cream Sauce

• 4-1/2 cups penne pasta, uncooked
• 1 Tbsp. extra virgin olive oil
• 1 onion, chopped
• 1 jar (410 mL) Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce
• 1 can (19 fl oz/540 mL) pumpkin
• 1/4 tsp. black pepper
• 2 Tbsp. chopped fresh parsley

1. Cook pasta as directed on package, omitting salt.
2. Drain, reserving 1/2 cup cooking water.
3. Heat oil in large deep nonstick skillet on medium heat.
4. Add onions; cook 5 min.
5. or until onions are softened, stirring occasionally.
6. Add pasta sauce, pumpkin and pepper; mix well.
7. Add enough of the reserved pasta water until sauce is of desired consistency; cook on medium-low heat 3 min., stirring frequently.
8. Add pasta and parsley; cook 2 to 3 min.
9. or until heated through, stirring occasionally.

penne pasta, extra virgin olive oil, onion, pasta sauce, black pepper, parsley

Taken from www.kraftrecipes.com/recipes/penne-pumpkin-cream-sauce-189984.aspx (may not work)