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Macaroni Alfredo with Pumpkin and Kale

Makes: 4 servings Yield: about 1 cup each
Start to Finish 30 mins
Macaroni Alfredo with Pumpkin and Kale
Ingredients
  • 6  ounces  dried whole grain elbow macaroni
  • 6  cups  torn fresh kale
  • 1/2  cup  dry white wine
  • 2  tablespoons  sliced green onion (1)
  • 2  cloves garlic, minced
  • 1 12  ounce can  evaporated fat-free milk
  • 3/4  cup  canned pumpkin
  • 1  tablespoon  snipped fresh sage
  • 1/2  cup  finely shredded Parmesan cheese (2 ounces)
  •  Thinly sliced green onions (optional)
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.

Nutrition Facts (Macaroni Alfredo with Pumpkin and Kale)
  • Servings Per Recipe 4,
  • cal. (kcal) 351,
  • Fat, total (g) 5,
  • chol. (mg) 11,
  • sat. fat (g) 2,
  • carb. (g) 56,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 15,
  • pro. (g) 19,
  • vit. A (IU) 22497,
  • vit. C (mg) 124,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 323,
  • Potassium (mg) 877,
  • calcium (mg) 535,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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