INGREDIENTS

• 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 fat-free low-sodium chicken or vegetable broth
• 1 can pumpkin puree (15 ounces)
• 1/2 teaspoon sage, rubbed
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley

INSTRUCTIONS

• Cook pasta according to package directions.
• Meanwhile, 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 finished cooking, drain and add it to the pumpkin mixture.
• Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.

Serves 4