Creamy Pumpkin Pasta
Uncooked whole wheat rigatoni pasta
Fresh baby spinach
½ cup(s), thinly sliced
4 medium clove(s), minced
Canned tomato paste
Canned pumpkin puree
Canned unsweetened light coconut milk
Fat free reduced sodium vegetable broth
- Cook the pasta according to the package directions. Just before draining, stir in the spinach until it wilts; drain mixture.
- Meanwhile, coat a large skillet with cooking spray. Heat the pan over medium heat. Add the shallots and garlic; cook 3 minutes, stirring frequently. Add the tomato paste; cook 30 seconds, stirring constantly. Stir in the pumpkin, coconut milk, broth, and salt; cook until slightly thickened, about 5 minutes. Stir in the pasta mixture.
- Serving size: 1¼ cups