Macaroni Alfredo with Pumpkin and Kale
- Cook pasta according to package directions, adding kale for the last 30 seconds of cooking; drain. Return pasta mixture to pan; cover and keep warm.
- Meanwhile, for sauce, in a large skillet combine wine, 2 tablespoons green onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated. Stir in evaporated milk. Bring to boiling; reduce heat. Simmer, uncovered, for 6 minutes. Whisk in pumpkin and sage.
- Add sauce and 1/4 cup of the cheese to pasta mixture; toss gently to coat. Divide pasta mixture among warm shallow serving bowls. Top with the remaining 1/4 cup cheese and, if desired, additional green onions.
Nutrition Facts (Macaroni Alfredo with Pumpkin and Kale)
- Per serving:
- 351 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 11 mg chol.,
- 323 mg sodium,
- 56 g carb.,
- 8 g fiber,
- 15 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet