Serves: 8
Pump up your fiber with Pumpkin Pasta
Most Americans, about 95%, do not consume enough fiber. Studies show we eat less than half the daily recommended amount. This month’s recipe is a delicious and nutritious way to get more fiber into your day with whole grains, broccoli, and pumpkin – all great sources of fiber.
Ingredients
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1 lb. whole wheat pasta
1 head broccoli, chopped
1 Tbsp. olive oil
1 Tbsp. garlic, minced
¾ cup whole milk
¼ cup heavy cream
½ tsp. salt
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¼ tsp. black pepper
¼ tsp. nutmeg
¼ cup shredded parmesan cheese
1 cup pumpkin puree
2 cups rotisserie chicken, shredded
Pinch of dried sage, optional
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Method of Preparation
- In a large pot, bring water to a boil. Add pasta and cook for 6 minutes. Add broccoli to pasta pot and boil for another 4 minutes. Drain and set aside.
- While pasta is cooking, heat olive oil in medium-sized pan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Lower heat to low and add milk and heavy cream. Bring to a simmer and whisk until slightly thickened.
- Add salt, black pepper, nutmeg, and parmesan cheese. Whisk gently until cheese is melted.
- Add pumpkin puree and cooked chicken and stir. Cook for another 1-2 minutes until pumpkin is warmed through.
- Add pasta to sauce and mix until fully coated. Sprinkle on sage and serve.