In large skillet, melt butter and saute onion, pepper and garlic until vegetables are softened. Stir in pumpkin, broth, water, cream, nutmeg and salt and pepper to taste. Simmer 10 min, stirring occasionally.
Cook pasta until al dente, reserving 1 cp pasta water. Add penne to sauce, cook mixture over moderate heat, stirring and thinning the sauce as desired with some of the pasta water. Cook 1/2 min, stir in parsley and serve with parmesan.
Originally Submitted
1/14/2011
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