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Bowties With Pumpkin Sauce
6 Shallots, peeled and chopped
2 tablespoons chicken broth
1/2 cup chicken broth
1 1/2 cups canned pumpkin
1 cup fat free half and Half
1/4teaspoon freshly ground nutmeg
4 tablespoons grated Parmesan cheese
1/2 teaspoon dry mustard
Salt to taste (optional)
1 lb. bowtie pasta
In a large saucepan, cook the shallots in the 2 tablespoons broth until
soft. Add the rest of the broth and simmer. Stir in the pumpkin, fat
free half and half, and grated Parmesan. Reduce the heat to a simmer, and
add the nutmeg, mustard, pepper, and salt. Continue to cook over low heat for
about 25 minutes. Meanwhile, cook pasta. Toss pasta with sauce and serve.
   
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