Pumpkin Pasta

Ingredients

• 1 pinch ground cinnamon 
• 1 pinch ground cloves 
• 1 pinch ground ginger 
• 1 pinch nutmeg 
• 0.3 teaspoon pepper black
• 0.8 cup chicken broth low sodium
• 1 teaspoon butter 
• 0.3 cup skim milk 
• 0.3 teaspoon onion powder 
• 0.3 cup parmesan cheese grated plus more for serving
• 0.8 cup pumpkin puree 
• 0.3 teaspoon salt 
• 6 ounces penne pasta whole wheat

Equipment

• frying pan
• pot
• colander

Directions

1. 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.
2. Drain well in a colander set in the sink.
3. 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.