Pasta With Pumpkin Sauce, Turkey, And Cranberries

Name: Pasta With Pumpkin Sauce, Turkey, And Cranberries
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 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

Emily Jacobs|Nov. 21, 2013 3:47 pm EST

4 (1 ratings)

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

Servings

6

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 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

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.)