2 C. uncooked multigrain bow tie pasta
1 T. olive oil
1/2 lb. Italian turkey sausage
1/2 lb. sliced mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 C. reduced-sodium chicken broth
1 C. canned pumpkin
1/2 C. white wine or additional reduced-sodium chicken broth
1/2 t. rubbed sage
1/4 t. salt
1/4 t. garlic powder
1/4 t. pepper
1/4 C. grated Parmesan cheese
1 T. dried parsley
Cook pasta according to package directions.
Meanwhile, in a large skillet with oil, cook the sausage, mushrooms, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the broth, pumpkin, wine, sage, salt, garlic powder, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Serving size: 1-3/4 C.
348 calories, 9g fat, 733mg sodium, 42g carbs, 7g fiber, 23g protein