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Skinny Pumpkin Pasta Bake - The Kitchen PaperSkinny Pumpkin Pasta Bake - The Kitchen PaperPrint
Skinny Pumpkin Pasta Bake
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 minutes
1 lb dry pasta (penne or rotini work well)
2 Tbsp butter
1 shallot, fineley minced
1/2 teaspoon freshly grated nutmeg
1 tsp thyme
1 bunch kale, thick stems removed and leaves chopped into 1-inch pieces
1 29 oz can pumpkin puree (not pumpkin pie filling!)
1/4 cup shredded parmesan
1/4 cup shredded sharp cheddar
1/2 cup lowfat milk
1/4 cup panko breadcrumbs
Salt and pepper
Preheat the oven to 350 F.
Bring a large pot of water to boil, and cook the pasta according to directions.
As the pasta cooks, melt the butter in a heavy skillet over medium heat.
When the butter is melted, add the shallot and cook for 1 minute before adding the nutmeg and thyme.
Add the kale to the shallots, and cook for 3 minutes, or until somewhat wilted.
Add the pumpkin puree, parmesan, cheddar, and milk to the skillet. Stir to combine and cook until warmed through (cheese should melt).
Season generously with salt (1-2 tsp) and pepper (1/2-1 tsp) before tossing the (drained) pasta with the pumpkin mixture.
Pour into a 9×13 pan and top with breadcrumbs, and more cheese if desired.