Pumpkin Penne (and my two pumpkins!)

Fall is here! Okay, so it has been here for a while now, but that's not the point! :) I love fall in Germany. Being from Phoenix, Arizona means that I never really experienced fall. I have been here in Germany now for 6 years and I am still in awe at the beauty that surrounds me!

My good friend Erica took some pictures of my kiddos the other day and I couldn't NOT share. For those of you reading from my area, Erica is starting a photography business. If you need info, let me know! She is awesome!!!!!

Anya

Eric

My Cutie Pies

I am posting a fall recipe to go along with the fall photos. This pumpkin penne recipe comes from Racheal Ray. It was so delicious! The one thing I changed, though, was not adding the pasta water to the sauce. Most recipes I have tried from her have always been too runny so I knew in advance to leave the extra water out.

Enjoy!!!!

Pumpkin Penne

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.

Top the pasta with the parsley and more parmesan.