Today brings my very first Meatless Monday recipe. I have several friends in my life who inspire me with the understanding that health and fitness are not to be a temporary fix, but a way of life. So during this season of thanks, I offer up gratitude and thanks to Lori, Amy and Kyndra. Several among them have incorporated this type of Monday menu for their household meals as a way of going meatless one day a week. These ladies have each been inspirations to me along the way and tonight for dinner, I have incorporated Meatless Monday into our dinner menu using a favorite of the season for a creamy pumpkin penne dish.
Creamy Pumpkin Penne
Serves 4
1 (12 oz.) package penne rigate pasta
2 tablespoons olive oil
1 tablespoon chopped oregano
- 2 cups fresh pumpkin, pureed OR 1 can (15 oz.) pumpkin puree
- 1/2 garlic clove, minced
- 1/2 cup half-and-half
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon white vinegar
- Optional garnish: chopped oregano
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