Pasta with pumpkin sauce
Nutrition Facts
Serving Size About 2 cups
Calories 207
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1.5 g | |
| Total fat | 5 g | |
| Sodium | 206 mg | |
| Cholesterol | 4 mg | |
| Dietary fiber | 8 g | |
| Protein | 9 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Don't have pumpkin? Use any winter squash instead.
Ingredients
(Serves 4)- 2 cups whole-wheat bow tie pasta
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 cup low-sodium chicken or vegetable broth
- 1 can (15 ounces) pumpkin
- 1/2 teaspoon rubbed sage
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes (or 3 tablespoons chopped fresh parsley)
Directions
Follow package directions to cook pasta.
While pasta cooks, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.
Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes.
When pasta is done cooking, drain and add to pumpkin sauce. Stir to combine.
Sprinkle with Parmesan cheese and parsley before serving.
Last Updated: October 8th, 2024