Pasta With Pumpkin Sauce, Turkey, And Cranberries

• 1 pound bow tie or any medium pasta shape, uncooked
• 1 tablespoon olive oil
• 1 1/2 cup sliced scallions, white and green parts
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• one 12-ounce can evaporated skim milk
• 1/2 cup low-fat milk
• 2 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• one 15-ounce can sold packed pumpkin
• 3 cup chopped cooked turkey
• 1 1/2 cup dried cranberries
• 1/4 cup freshly grated parmesan cheese
• 6 fresh fennel sprigs, optional

1. Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep nonstick skillet over medium-high heat until hot. Add scallions, garlic, and fennel seeds; sauté 3 minutes. Combine milk, flour, salt, and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey, and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)