Pasta with pumpkin sauce - Mayo Clinic

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Pasta with pumpkin sauce

Print Products and services By Mayo Clinic Staff

Dietitian s tip

Don't have pumpkin? You can use any winter squash instead.

Number of servings

Serves 4 Healthy carbHigh Fiber

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 197Total fat 5 gSaturated fat 2 gTrans fat 0 gMonounsaturated fat 2 gCholesterol 4 mgSodium 176 mgTotal carbohydrate 29 gDietary fiber 5 gAdded sugars 0 gProtein 9 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 3 Fats 1 Carbohydrates 1

DASH Eating Plan Servings

Grains and grain products 1 Vegetables 3 Fats and oils 1 DASH diet: Recommended servings Sample DASH menus

Diabetes Meal Plan Choices

Starches 1 Nonstarchy vegetables 3 Fats 1 ShareTweet Aug. 21, 2015

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