Working in public relations, for me, means staying in the know about emerging media outlets, and trends. So in 2008, when parenting blogs became all the rage, I suddenly found myself doing a lot of reading about teething, diapers and little Madeline’s first day of second grade.

What I found even more fascinating than the fact that parenting bloggers represent a powerful  new media segment, was the fact that I actually enjoyed reading about car seats, nutrition for breastfeeding moms and the challenges of being a working mother.

There is a lot of competition in the blogosphere but I enjoy reading some parenting blogs – not only for the photos of cute babies, but because they, like most blogs, provide a glimpse into a life unlike my own. There are a lot of misconceptions about parenting blogs – even though I’m not a parent – nor will I be anytime soon – parenting blogs often provide useful information.

By useful information, I obviously mean “recipes.” I’m not ashamed to admit that the recipe you’re about to read is the a recipe from Parents magazine. Though the original recipe called foro pumpkin, I had fusilli that worked out just as well. I couldn’t find the recipe online so I did some casual Googling and found it on a new-to-me parent blog.

Regardless of whether a blog is called a food blog, a mom blog, a technology blog or even an outer-space blog (reader note: I have not confirmed that such a thing exists) if it has delicious pumpkin recipes, it’s a-OK with me.

I usually post my worknight dinner recipes on Sundays, to spark your imagination for dinners during the week. But when I saw this in a magazine this week I knew I’d have to interrupt the schedule to share it.

Pumpkin Penne

Makes about 6 servings, can easily be halved or doubled

Ingredients:

1-12 oz box whole wheat penne or Fusilli
1 T olive oil
1 1/2 cups low sodium chicken broth
1/2 cup fat free evaporated milk
15 oz can pumpkin
1/2 small white onion, chopped (or 1 tsp onion powder)
1/2 t pumpkin pie spice
1/4 t salt
1/4 t pepper
Fresh parsley to garnish
1 1/2 oz grated Parmesan cheese
2 large handfuls fresh baby spinach

Directions:

1. Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm

2. Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.

3. Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).

If you like pumpkin, try these other delicious pumpkin pasta recipes:

Spinach Pumpkin Linguine from In Good Taste

Creamy Pumpkin Penne from Dine & Dish

Vegan Pumpkin & Sage Pasta Bake from Pink Stripes

Roasted Pumpkin, Sage & Goat Cheese Pasta from Delicious Dishing