Rating: 4 stars
133 Ratings
  • 5 star values: 43
  • 4 star values: 41
  • 3 star values: 29
  • 2 star values: 13
  • 1 star values: 7

Tasty! Connor approved!

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; protein 12.4g; carbohydrates 45.3g; fat 4.4g; cholesterol 7.3mg; sodium 500.3mg. Full Nutrition
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