Grace's Pumpkin Pasta

Grace made pumpkin pasta this week and it is delicious! Here is the recipe that Grace used (we improvised a bit since we did not have all of the ingredients on hand):

1 12-oz. box of whole wheat pasta
1 Tbs. olive oil
1 shallot, finely chopped (we didn't have shallots so we used 1/2 tsp. of onion powder)
1 1/2 cups of low-sodium chicken broth
1/2 cup fat-free evaporated milk (we also didn't have any evaporated so we substituted this for 1/2 cup of Grace's skim milk)
1 15-oz. can of pumpkin
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt (we didn't add any salt)
1/4 tsp. pepper
1 1/2 oz. of Parmesan cheese, grated

First, cook the pasta, drain, and return to the pot to keep warm. Meanwhile, in a saucepan, heat oil on medium heat. Add the shallots (or onion powder), whisk in the broth, evaporated milk, pumpkin, spice, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally. Toss pasta with the pumpkin sauce and top with cheese. Enjoy this delicious and nutritious meal (this pasta dish gives two full serving of vegetables and don't forget to use whole wheat pasta)!