Harvest Pasta

Name: Harvest Pasta
Ingredients: 1 pound uncooked spiral pasta; 1 tablespoon olive oil; 1-1/2 cups thinly sliced green onions; 3 garlic cloves, minced; 1 teaspoon fennel seed; 1 can (12 ounces) evaporated skim milk; 1/2 cup 1% milk; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 can (15 ounces) solid-pack pumpkin; 3 cups cubed cooked turkey; 1-1/4 cups dried cranberries; 1/4 cup grated Parmesan cheese; Chopped fennel fronds, optional

15 ingredients

3 steps

Ingredients

1 pound uncooked spiral pasta
1 tablespoon olive oil
1-1/2 cups thinly sliced green onions
3 garlic cloves, minced
1 teaspoon fennel seed
1 can (12 ounces) evaporated skim milk
1/2 cup 1% milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) solid-pack pumpkin
3 cups cubed cooked turkey
1-1/4 cups dried cranberries
1/4 cup grated Parmesan cheese
Chopped fennel fronds, optional

Directions

1

Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended.
2

Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through.
3

Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.