Pasta with Pumpkin Sauce, Turkey, and Cranberries

Staff Writer
Pasta with Pumpkin Sauce, Turkey, and Cranberries
pastafits.org

Try incorporating pumpkin and cranberries into an easy pasta dish to use leftover turkey. 

6
Servings
591
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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 Tablespoons all-purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • One 15-ounce can sold packed pumpkin
  • 3 Cups chopped cooked turkey
  • 1 1/2 Cup dried cranberries
  • 1/4 Cup freshly grated Parmesan cheese
  • 6 fresh fennel sprigs, optional

Directions

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.)

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
8g
13%
Sugar
28g
N/A
Saturated Fat
2g
12%
Cholesterol
76mg
25%
Protein
36g
72%
Carbs
94g
31%
Vitamin A
681µg
76%
Vitamin B12
1µg
17%
Vitamin B6
0.7mg
33.7%
Vitamin C
7mg
11%
Vitamin D
1µg
N/A
Vitamin E
2mg
9%
Vitamin K
89µg
100%
Calcium
256mg
26%
Fiber
7g
26%
Folate (food)
35µg
N/A
Folate equivalent (total)
41µg
10%
Folic acid
4µg
N/A
Iron
3mg
18%
Magnesium
98mg
25%
Monounsaturated
3g
N/A
Niacin (B3)
9mg
44%
Phosphorus
446mg
64%
Polyunsaturated
2g
N/A
Potassium
673mg
19%
Riboflavin (B2)
0.4mg
25.9%
Sodium
397mg
17%
Thiamin (B1)
0.2mg
11.7%
Zinc
4mg
23%

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