Pumpkin Pasta

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the penne and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain well in a colander set in the sink.

Heat the pumpkin puree chicken broth milk margarine onion powder black pepper salt cloves nutmeg cinnamon and ginger in a large skillet over low heat until heated through about 5 minutes. Stir in the drained pasta and toss with the Parmesan cheese.