INGREDIENTS
1 can
Pumpkin puree
1 tbsp
Sage, fresh leaves
1
Shallot
2 cups
Penne, dry
2 tbsp
Flour
1/2 tsp
Nutmeg
1
Pepper, freshly ground
1/2 tsp
Salt
1/8 cup
Pecans
1/8 cup
Panko breadcrumbs
2 1/3 tbsp
Butter
1/2 cup
Milk, lowfat
1/4 cup
Parmesan
1/2 cup
Reserved pasta water