• 25 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

351 calories; 5 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 11 mg cholesterol; 323 mg sodium. 877 mg potassium; 56 g carbohydrates; 8 g fiber; 15 g sugar; 19 g protein; 0 g trans fatty acid; 22497 IU vitamin a; 124 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 535 mg calcium; 4 mg iron;

Reviews

25 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3