Pumpkin Pasta

• 6 ounces whole wheat penne pasta
• 3/4 cup pumpkin puree
• 3/4 cup low sodium chicken broth
• 1/4 cup nonfat milk
• 1 teaspoon margarine
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 1/4 cup grated Parmesan cheese, plus more for serving

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

whole wheat penne pasta, pumpkin puree, chicken broth, nonfat milk, margarine, onion powder, ground black pepper, salt, ground cloves, ground nutmeg, ground cinnamon, ground ginger, parmesan cheese

Taken from www.allrecipes.com/recipe/245035/pumpkin-pasta/ (may not work)