Macaroni Alfredo with Pumpkin and Kale

Canned pumpkin doesn't always have to be sweet -- it can be savory, too! This yummy pumpkin pasta dish is the perfect dinner for chilly nights.

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3.0 by 13 people

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  • Makes: 4 servings
  • Makes: about 1 cup each
  • Start to Finish: 30 mins

Macaroni Alfredo with Pumpkin and Kale

Directions

  1. 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.
  2. 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.
  3. 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.
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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
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13 Ratings

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