Squash Week: Amazingly Creamy Pumpkin Penne

Tonight we have swimming lessons (Yay!  Scarlett's first time!), so we'll be having leftovers from last night.  I made a new recipe that turned out really well, so here it is.

Amazingly Creamy Pumpkin Penne
(Adapted from Cara's Cravings)

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced (about 75gm)
2 cloves of garlic, minced
about 2T chopped fresh sage*
2 links cooked chicken sausage, sliced**
1/2 cup low fat cottage cheese
1 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
5oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional

1. Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10 minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.
2. Meanwhile, cook pasta according to package directions.
3. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.
4. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

* I didn't have any sage, and it tasted great.
** I used honey garlic pork sausage, because that's what was on sale at the grocery store, and it tasted great.


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