Pumpkin, pumpkin, everywhere! It's that time of year when pumpkin spice and everything nice has once again taken the world by storm, and I love it. I wish the weather was this nice and pumpkins were admired year-round.

Seriously. I'd be one happy girl if it were fall all the time.

This recipe is entirely pumpkin and fall inspired. It's full of creamy pumpkin goodness which is an amazing alternative to some of the more creamy heavy cheese loaded sauces that you come across all too often. This dish is hearty without being overly rich or heavy.

I used the base of another recipe to create this one; substituting some of the heavier ingredients out for a few health conscious swaps. I'm all about cutting down the numbers where and how I can without sacrificing any flavor.

There were these adorable tight spiraled 'ringlet' style noodles that I just knew would be perfect for this dish. I've been eyeing them in the store for a while now, just waiting for an excuse to get them. You could really use any sort of pasta here though.

While I used greek yogurt here, you could also use fat free half & half or light coconut milk for a different sort of variation; just be sure to adjust the nutritional count accordingly.

I topped off my fall flavored pasta with some crisp bacon, and I do mean crisp... Along with some shaved parmesan, and sage. I was supposed to add some pumpkin seeds, but as soon as I was done eating I looked up and saw them there sitting on the counter staring back at me... sad and unused.

This pasta also reheats pretty well as leftovers, if you actually end up with any leftover. It's pretty hard to control yourself around this stuff. Be warned!

Skinny Pumpkin Pasta Skillet
TheSkinnyFork.com

The Skinny:
Divide nutritional stats in half to get 6 small 'side' size portions.
Servings: 3 Meal Portions • Size: About 1 1/2 Cup • Calories: 340.1 • Fat: 4.7 g • Carb: 64.8 g • Fiber: 6.1 g • Protein: 13.5 g • Sugar: 4.4 g • Sodium: 104.7 mg

Ingredients:
2 Garlic Cloves, Minced
1/2 Tbsp. Light Butter
1 C. Canned Pumpkin (Not Pie Filling)
1 C. Unsalted Chicken Stock
1/4 Tsp. Chili Powder
1/8 Tsp. Ground Nutmeg
Pinch Cayenne
8 Oz. Pasta, Cooked & Drained
2 Tbsp. Plain Fat Free Greek Yogurt
Salt & Pepper to Taste

Optional Toppings: Shredded/Shaved Parmesan, Sage, Bacon, Pepitas/Pumpkin Seeds.

Directions:
Lightly coat the inside of a large skillet with non-stick cooking spray and set it over medium heat to warmup.

Place the garlic and butter into the skillet and cook over medium heat until the garlic is just starting to brown and become aromatic; maybe a minute.

Add in the pumpkin, chicken stock, and spices; whisk together and bring the mixture to a boil.