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Fettuccine with Pumpkin Sauce

Photo: Rob Culpepper; Styling: Hagen Stegall

 

Hands-on time 22 mins
Total time 22 mins
Yield Serves 4 (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.