• Serves
    4
  • 197
    Calories

Dietician's Tip: Don't have pumpkin? You can use any winter squash instead.

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

Directions

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 to pumpkin sauce. Stir to combine.

Sprinkle with Parmesan cheese and parsley before serving.

Nutritional analysis per serving

Serving size: About 2 cups

  • Calories 197
  • Cholesterol 4 mg
  • Monounsaturated fat 2 g
  • Saturated fat 2 g
  • Sodium 176 mg
  • Total carbohydrate 29 g
  • Dietary fiber 5 g
  • Protein 9 g
  • Serving size About 2 cups
  • Total fat 5 g
  • Fats and oils 1
  • Grains and grain products 1
  • Vegetables 3
  • Carbohydrates 1
  • Fats 1
  • Vegetables 3
  • Fats 1
  • Nonstarchy vegetables 3
  • Starches 1
Last Updated: 08-21-2015
RCP-20146124
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.