Rating: 3.5 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

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.

Charlotte Autry
Recipe by Cooking Light November 2013

Gallery

Credit: Rob Culpepper; Styling: Hagen Stegall

Recipe Summary test

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

341 calories; fat 10.1g; saturated fat 5.4g; mono fat 2g; poly fat 0.3g; protein 15.8g; carbohydrates 47.9g; fiber 3.3g; cholesterol 28mg; iron 2.7mg; sodium 557mg; calcium 196mg.
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