8 ounces dry penne pasta, uncooked
1 cup canned solid-pack pumpkin
1/2 cup fat free milk
3 tablespoons chive and onion cream cheese spread
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup Egg Beaters® Original
1/4 cup grated Parmesan cheese, divided
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 6 g | 10% |
| Saturated Fat | 4 g | 18% |
| Cholesterol | 15 mg | 5% |
| Sodium | 641 mg | 27% |
| Carbohydrate | 53 g | 18% |
| Dietary Fiber | 4 g | 18% |
| Protein | 16 g | 32% |
| Vitamin C | 3 mg | 4% |
| Calcium | 134 mg | 13% |
| Iron | 3 mg | 18% |
| Vitamin A | 10017 iu | 200% |
| Calories | 339 kcal | 17% |
| Sugars | 5 g |
Cook pasta according to package directions.
Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
