RECIPE & PHOTO SUBMITTED BY Rina Castillo Trochman
Pumpkin Patch Pasta
Ingredients
1 box (14.5 ounces) whole wheat penne or elbow macaroni pasta
1 pound lean ground beef
1 tablespoon finely chopped garlic
1 can diced tomatoes
3 cans tomato sauce
2 ½ cups chicken stock
1 cup chopped onions
½ cup chopped bell peppers
½ cup chopped celery
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose seasoning
½ teaspoon Italian seasonings.
Salt to taste (optional, I find it has plenty from the all-purpose and cheese)
1 cup (4 ounces) shredded low-fat cheese
Directions
Brown and drain ground beef in large skillet over medium-high heat until cooked through. Add onions, bell peppers and celery and cook until tender. Stir in garlic and spices; cook for 1 minute. Stir in tomatoes and sauce. Add stock, pumpkin and pasta; cover and stir. Once noodles are soft, turn off heat and mix in cheese.
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