Fettuccine with Pumpkin Sauce

Photo: Rob Culpepper; Styling: Hagen Stegall

 

Serve with a quick fall salad: Combine 2 tablespoons olive oil, 2 teaspoons cider vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a large bowl, stirring with a whisk. Add 3 cups chopped romaine lettuce, 1 sliced apple, and 2 tablespoons pumpkinseeds; toss.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 341
Fat 10.1 g
Satfat 5.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 15.8 g
Carbohydrate 47.9 g
Fiber 3.3 g
Cholesterol 28 mg
Iron 2.7 mg
Sodium 557 mg
Calcium 196 mg

Ingredients

8 ounces uncooked fettuccine
2 applewood-smoked bacon slices, chopped
2 tablespoons finely chopped fresh sage, divided
2 garlic cloves, minced
3/4 cup canned unsalted pumpkin puree
2 ounces Parmesan cheese, grated (about 1/2 cup)
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons heavy cream
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

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. Stir in pumpkin puree, Parmesan cheese, salt, and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream; toss to coat. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon sage and parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Charlotte Autry,

November 2013