Pumpkin Penne

Ingredients

• 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
• 1/2 cup low-fat milk
• 1 tablespoon flour
• 1 teaspoon cayenne pepper
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon pepper
• 2 teaspoons sage (fresh or dry)
• 2 tablespoons parmigiano-reggiano cheese, grated

Directions

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

2. 2

   In a small bowl mix the milk with the flour save for latter.

3. 3

   In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and milk mix. Add the cayenne pepper, and pumpkin pie season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

4. 4

   Mix all ingredients together and toss parmigiano-reggiano over.