Pasta with Pumpkin Cream Sauce
Fettucine Noodles, or pasta of your choice
1 medium vidalia onion, minced
2 sprigs sage leaves, finely chopped
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low-sodium chicken broth
1/2 cup fat free half & half
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Bring a large pot of to a boil over medium-high heat. Add sald and pour in the pasta and cook according to package directions.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook for 3 minutes, stirring, until they have softened. Stir in the pumpkin puree, chicken broth, half & half, and 1/2 of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Serve and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.