Tuesday, November 9, 2010

Pumpkin Penne

1 12 oz box penne pasta
1lb ground pork
1 small onion, finely diced
3-4 cloves of garlic
1-1/2 cups chicken broth
1/2 cup half and half
1/2 cup sour cream
1 15-oz can pumpkin
1/8 tsp allspice
1/8 tsp cinnamon,
salt and pepper to taste
1 bag fresh baby spinach (frozen works too)
1-1/2 oz Parmesan cheese, grated

Brown pork in a large pot.

Cook pasta according to package directions.
While the pasta is cooking, in the same pan as the pork, add onion and garlic, cook and stir until tender about 3 minutes.

Whisk in broth, half and half, pumpkin, spices, salt and pepper.

Bring to a boil. Reduce heat to low and simmer stir in sour cream, uncovered, for 4 minutes, stirring occasionally.
Toss pasta with sauce. Then add the fresh spinach, let sit until wilted.

Spoon into bowls and top with Parmesan cheese.
     Pops caught a glimpse of the recipe while I was making this, and saw that there was pumpkin in it. He then informed me that he would try it, but would then be going out to get take-out because he knew he wouldn't like he...
    He did not get take out because he liked it!! You always have to try new things before you know for sure whether you will like it or not.

     This had a really good savory flavor, everything went so well together. You can also use Italian sausage in this instead of ground pork; just remove the casings and then brown. 

I microwaved some of this that I had frozen and it heated up perfectly!! This is something I would definitely cook in a big batch, and then just freeze it in individual servings for Pops to take for lunch, or for me and the kids to heat up.

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