PUMPKIN PASTA PRIMAVERA

This is creamy goodness all the way around. This is a one-dish meal, though a few pots for the prep🙃. Lots of veggies, whole grain and lean protein.
INGREDIENTS
1 pound whole grain pasta (or gluten-free)
1 Tablespoon plus 1 teaspoon extra virgin olive oil
4 garlic cloves, peeled and sliced
1 vidalia onion, peeled and chopped
2 red bell peppers, washed and sliced into thin 1-inch strips
1/2 pound shiitake mushrooms, washed and sliced thin
8 ounces fresh baby spinach
1 15-ounce can 100% pumpkin purée
1 1/2 cups vegetable broth, low sodium
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
freshly ground pepper to taste
1 pound sea scallops (or protein of choice)
1/2 cup nonfat Greek yogurt, plain
1/4 cup freshly grated Parmesan cheese

​PREPARATION
Bring pot of water to boil and boil the pasta until al dente. When done, drain the pasta and return it to the pot.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the garlic and onion. Sauté for 5 to 6 minutes, or until the onion is slightly browned. Add the peppers and mushrooms and continue cooking for another 5 to 6 minutes, until the peppers are soft. Stir in the spinach. Add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, salt, and several grinds of black pepper.
Continue to cook over medium-low heat for 8–10 minutes or until thickened, stirring occasionally. While cooking, place a medium skillet over medium-high heat. Add 1 teaspoon olive oil, swirling to coat pan. Add scallops and sprinkle with freshly ground black pepper. Sauté 4–5 minutes per side. Keep warm.
Stir the Greek yogurt into pumpkin mixture until well-blended. Taste and adjust seasonings as desired. Pour the pumpkin mixture and scallops over the pasta and stir well to combine. Garnish with Parmesan cheese and freshly ground pepper. Makes 8 servings.