ingredients 2 cups whole wheat bow-tie pasta
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 cup fat-free low-sodium chicken or vegetable broth
1 can pumpkin puree (15 ounces)
1/2 teaspoon sage, rubbed
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley

Instructions
Cook pasta according to package directions.
Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.
Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.
Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.
Serves 4.

Nutritional Information
Amount per serving
Calories: 220
Total fat: 4 g
Saturated fat: 1 g
Sodium: 150 mg
Total carbohydrate: 39 g
Dietary fiber: 7 g
Protein: 10 g

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1. To make the jerk marinade, combine all the ingredients in a food processor and process to a smooth paste.
2. Transfer the marinade to a large shallow bowl, add the chicken and bay leaves and turn the chicken to coat. Cover and refrigerate overnight for best results.
3. Preheat the oven to 400 degrees F.
4. Bring the chicken to room temperature 20 minutes before cooking.
5. Heat the oil in a large frying pan over medium-high heat. Add the chicken drumsticks, in batches and cover, basting occasionally with the marinade, for five minutes or until browned on all sides.
6. Place the chicken in a roasting tin and roast in the oven for 20 to 25 minutes, or until the chicken is cooked all the way through. Cover with foil and allow it to rest for five minutes before serving.
7. Arrange the chicken and lime wedges on a platter and sprinkle over the coriander leaves. Serve with roasted vegetables.

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Core the apples and pour the batter inside: a different and delicious cake

Ingredients for batter:
2 eggs
1 cup sugar
Half a glass milk
2 tbsp oil
2 cups water
3 tbsp flour
1 packet vanillin
1 packet baking powder
5 apples

Ingredients for cream:
2 yolks
3 tbsp sugar
2 glasses milk
1 vanilla pod
100ml fresh liquid cream
1 tsp corn starch

Directions:
Mix the sugar and the eggs, then add the oil, the flour, the water and the milk. Lastly, add vanilla and baking powder.
Peel and core 5 apples and place them in a circular pan, pour over the batter and bake at 180°C for 40 minutes.
For the cream, put the milk, the cream and the vanilla pod without seeds in a pot. Bring to a boil and remove the pod. Separately, beat eggs, sugar and starch, and add in the pot. Mix it all under a low flame until you get a thick mixture with no lumps.
After leaving the cream to rest, fill the apples using a pastry bag and decorate as you like.



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