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FedsGetFit Virtual Cookbook

 

Pumpkin Ziti

Servings: 4
Picture of Diane C Gibbs
Diane C Gibbs
Department of Defense
New York City
Ingredients
  • 2 cups (6 oz) whole wheat or Quinoa ziti
  • 1 ½ cup pumpkin (not pie mix)
  • 1 T flour
  • 1 clove garlic – crushed
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1 cup evaporated fat free milk
  • ½ cup vegetable broth
  • 1 cans garbanzo beans, rinsed and drained
  • 2 cups baby spinach, washed and drained
  • ½ cup shredded reduced fat mozzarella cheese
  • ¼ cup shredded Parmesan cheese
Directions:

Preheat oven to 425ºF. Spray a 2-quart baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain pasta and return to pot.

While pasta cooks combine pumpkin, flour, garlic, salt, nutmeg and cayenne pepper in a medium skillet over medium heat. Slowly add evaporated milk, stirring constantly. Cook, for 2 – 3 minutes or until mixture begins to thicken. Pour over pasta in pot.

Add garbanzo beans and broth; stir well

Spread half the mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture.

Cover with foil and bake for 20 min or until heated through.

Combine mozzarella and Parmesan cheeses in a small bowl. Remove foil; sprinkle cheese mixture and bake uncovered another 5 min or until cheese melts.

Healthy:
This dish is low fat, low cholesterol, and low sugar. It uses vegetarian protein and includes vegetables. It could be gluten free if Quinoa pasta is used.