Fettuccine With Pumpkin Sauce

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A great fall side for roast chicken, or as an entree with a salad. From Cooking Light."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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