Since no one voted on the blog's Facebook page about whether you'd like to see a sweet or savory pumpkin recipe next, you're getting a savory one! This is mostly because I had this one ready to go, and the pumpkin blondies aren't quite ready to be posted =). Look for those soon!
Recipe modified from the one on Heat Oven to 350.
1 box penne pasta
2 tbs olive oil
3 cloves garlic, minced
1 15 oz. canned pumpkin puree
2 cups chicken or vegetable broth
1/2 cup ricotta cheese
pinch of cinnamon
salt, to taste
parmesan cheese, for garnish
Bring a pot of water to a boil. Add the pasta and cook according to package directions.
While the pasta is cooking, heat the olive oil in a large pan. Add the garlic, and saute until fragrant. Add the can of pumpkin, broth, and ricotta cheese. Stir to combine. Simmer for several minutes, and things will start to thicken up. Add the pinch of cinnamon (Which sounds weird, I know. But trust me, it works.) and salt, to taste.
Once the pasta is done, drain it add it to the sauce. Garnish with shredded parmesan cheese, and dig in!