Pumpkin: Dinner

Baked Pumpkin Pasta:
Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.

• 12 ounces uncooked penne pasta
• 2 tsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 small zucchini, halved lengthwise, then sliced
• 1/2 tsp dried thyme
• 1 tsp dried sage
• 1 15 ounce can pure pumpkin
• 1 cup part skim ricotta cheese
• 1/2 cup water reserved from pasta pot
• 1/2 cup shredded parmesan cheese

Preheat oven to 400 degrees. Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
Stir in canned pumpkin and ricotta cheese.
Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.
Serves 6
Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g