I got his recipe, from kraftfoods.com a few years ago. It's so creamy and pumpkin-y, and I love making it in the fall. You can add broccoli or sliced zucchini to the pasta water, and have your greens in the pasta.
1 pkg. (16 oz.) penne pasta
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 can pumpkin
1/2 tsp. ground red pepper (cayenne)
Ground nutmeg to taste
Directions
COOK pasta as directed on package.
MEANWHILE, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add cream cheese sauce; toss to coat
1 pkg. (16 oz.) penne pasta
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 can pumpkin
1/2 tsp. ground red pepper (cayenne)
Ground nutmeg to taste
Directions
COOK pasta as directed on package.
MEANWHILE, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add cream cheese sauce; toss to coat
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