Pumpkin Pasta Makes 6 servings, about 2 cups serving size

1. Pumpkin Pasta Makes 6 servings, about 2 cups serving size Fall time is pumpkin time, make this festive pasta dish your next dinner! Recipe courtesy of Food Network. Serve alone or add fully cooked chicken to this pasta. Want to spice it up? Try adding a teaspoon of nutmeg and cinnamon for a nice fall flavor or add a teaspoon of hot sauce for a kick! 1 pound of whole wheat pasta like penne, rotini or elbow macaroni 2 tablespoons of vegetable oil 4 cloves of garlic, grated 1 medium onion, chopped 2 tablespoons of flour 2 cups of low-sodium chicken broth 1 can of pumpkin puree ¼ cup of low-fat milk 2 teaspoons of pepper 3 tablespoons of parmesan cheese Boil a large pot of water, add pasta and cook to al dente. Heat oil in a pan on medium heat. Add garlic and onion to the oil and sauté for 5 minutes, or until the onion is clear. Add flour and milk and sauté for 1 minute. Add chicken broth, pumpkin and seasonings to the pan. Reduce heat to medium low and let the sauce simmer and thicken for 5-6 minutes. Add in pasta and the parmesan cheese and serve. Refrigerate in an air tight container. In the mood for more pumpkin? Flip over for a sweet treat. Pumpkin Pasta Makes 6 servings, about 2 cups serving size Fall time is pumpkin time, make this festive pasta dish your next dinner! Recipe courtesy of Food Network. Serve alone or add fully cooked chicken to this pasta. Want to spice it up? Try adding a teaspoon of nutmeg and cinnamon for a nice fall flavor or add a teaspoon of hot sauce for a kick! 1 pound of whole wheat pasta like penne, rotini or elbow macaroni 2 tablespoons of vegetable oil 4 cloves of garlic, grated 1 medium onion, chopped 2 tablespoons of flour 2 cups of low-sodium chicken broth 1 can of pumpkin puree ¼ cup of low-fat milk 2 teaspoons of pepper 3 tablespoons of parmesan cheese Boil a large pot of water, add pasta and cook to al dente. Heat oil in a pan on medium heat. Add garlic and onion to the oil and sauté for 5minutes, or until the onion is clear. Add flour and milk and sauté for 1 minute. Add chicken broth, pumpkin and seasonings to pan. Reduce heat to medium low and let the sauce simmer and thicken for 5-6 minutes. Add in pasta and the parmesan cheese and serve. Refrigerate in an air tight container. In the mood for more pumpkin? Flip over for a sweet treat.

2. Pumpkin Dip Makes 8 servings, ¼ cup serving size This dip is creamy, sweet and delicious! Enjoy with apple slices, banana slices, graham crackers, vanilla wafers or cinnamon pita chips. Recipe courtesy of Cooking Light. ¾ cup (6 ounces) of low-fat cream, softened ¼ cup of brown sugar ½ can of pumpkin puree 1 tablespoon of maple syrup ½ teaspoon of cinnamon. In a medium bowl, combine cream cheese, brown sugar and pumpkin and beat with a mixer at medium speed until well combined. If a mixer is not available, mix by hand. Add the maple syrup and cinnamon and beat with the mixer (or by hand) until completely smooth. Store in the Refrigerator. Pumpkin Dip Makes 8 servings, ¼ cup serving size This dip is creamy, sweet and delicious! Enjoy with apple slices, banana slices, graham crackers, vanilla wafers or cinnamon pita chips. Recipe courtesy of Cooking Light. ¾ cup (6 ounces) of low-fat cream, softened ¼ cup of brown sugar ½ can of pumpkin puree 1 tablespoon of maple syrup ½ teaspoon of cinnamon. In a medium bowl, combine cream cheese, brown sugar and pumpkin and beat with a mixer at medium speed until well combined. If a mixer is not available, mix by hand. Add the maple syrup and cinnamon and beat with the mixer (or by hand) until completely smooth. Store in the Refrigerator.