Creamy Pumpkin Penne

Creamy Pumpkin Penne

8 oz penne pasta

4 tsp olive oil

1 large onion, thinly sliced

4 cloves of garlic, minced

about 4T chopped fresh sage, or 1/2 to 1 T dried sage (to taste)

4 links cooked chicken sausage, sliced, or 1 turkey kielbasa, sliced

1 cup low fat cottage cheese (1% milk fat)

1 cup pumpkin puree

1 cup nonfat milk

pinch of nutmeg

10oz torn spinach, thick stems removed

grated parmesan or pecorino romano cheese, optional

Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

Meanwhile, cook pasta according to package directions.

In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.