Fettuccine With Pumpkin Sauce
"A great fall side for roast chicken, or as an entree with a salad. From Cooking Light."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (119.7 g)
- Calories 358.1
- Total Fat - 12.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 33.8 mg
- Sodium - 573.3 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 6.9 g
- Sugars - 0.7 g
- Protein - 14 g
- Calcium - 164.2 mg
- Iron - 1.4 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
Step 2
Heat a large skillet over medium heat. Add bacon; cook 4 minutes or until almost crisp, stirring occasionally. Add 1 tablespoon sage and garlic, and cook 1 minute, stirring constantly.
Step 3
Stir in pumpkin puree, Parmesan cheese, salt, and pepper.
Step 4
Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated.
Step 5
Sprinkle with remaining 1 tablespoon sage and parsley.
Tips
No special items needed.
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