1 pkg. (16 oz.) penne pasta, uncooked
2 c. sliced zucchini
1 pkg. (8 oz. ) cream cheese, cubed
1/2 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste
Cook pasta as directed on package, adding sliced zucchini during the last 3 minutes of the cooking time.
Meanwhile, place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
Add pasta and zucchini; toss lightly. Serve topped with additional parmesan cheese, if desired.
makes about 8 servings.
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2 comments:
I liked the pumpkin sauce!...but my family not so much. I ate the left overs for a few days. The kids enjoyed the prego pasta. Thanks.
OH man I am going to try this! SOunds yummy!
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