So here I am getting in the Season..
I have decided to make many different pumpkin dishes
to see which fare best...
basically I am planning the traditions that are yet to become traditions.
We cant have some nasty pumpkin dish
to become a fall tradition..
So here was the first..
I found the recipe in this months Parents Magazine..
(I used to read music magazines and now it is parents magazines,
dont worry music.. i am coming back.. im just prioritizing)
So first boil the Penne.. sorry no picture..
We have all seen boiling pasta!
Next heat oil on medium and cook up some shallots..
After about three minutes..
Whisk in broth, evaporated milk,
Pumpkin, spice, salt and pepper.
Bring to a boil; then reduce heat to low
and simmer, uncovered for 4 minutes
(don't forget to stir)
And then toss it in with some pasta
top with some parsley
It was actually better than expected...
but it does need a little something..
I am still thinking about what..
A little fresh ground pepper on top
was wonderful though..
oh, and I cheated and used regular pasta
instead of whole wheat..
I have not crossed that bridge yet,
but plan to soon.
Not sure what's next on this pumpkin adventure..
But you will soon find out.
So here is the recipe:
1 12 oz whole wheat penne
1 Tbs. Olive oil
1 Shallot, finely chopped
1 1/2 cups low-sodium chicken broth
1/2 cup fat-free evaporated milk
1 15 oz can pumpkin
1/2 tsp. Pumpkin-pie spice
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 oz Parmesan grated