Rigatoni with Pumpkin Sauce

This creamy and dreamy pasta is made even better by the addition of two strips of bacon, Parmesan cheese and fat free half and half added at the end.  It's so good that you might want to make a double batch!  Feel free to use any short pasta that you like, I had rigatoni on hand but penne or bow tie would be fun too.  My husband liked the bow tie idea.  He's fancy like that.  He would eat this pasta whilst wearing a bow tie.  Enjoy!

Rigatoni with Pumpkin Sauce (adapted from Cooking Light, November 2013)

8 oz. short pasta, (I used rigatoni)
2 slices thick cut bacon, chopped
1 T. dried sage
2 garlic cloves, minced
3/4 c. pumpkin puree
1/2 c. Parmesan cheese, grated
1/2 t. salt
1/4 t. black pepper
2 T. fat free half and half
2 T. flat leaf parsley, chopped

Cook pasta according to package directions reserving 3/4 c. of pasta cooking water prior to draining.  Heat a large skillet over medium high heat.  Add the bacon and cook for 4 minutes until almost crisp, stirring occasionally.  Add the sage and garlic and cook 1 minute, stirring constantly.  Stir in the pumpkin puree, Parmesan, salt and pepper.  Add the pasta and reserved cooking water and toss to coat.  Add the fat free half and half and the parsley and toss again.  Sprinkle with a little extra Parmesan cheese for serving, if desired.

4 servings (290 calories each serving) according to my calculator on loseit.com