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Serves 8 | Prep Time 10 | Cook Time 10

Why I Love This Recipe

Give pasta night a new twist with this creamy pumpkin sauce. It's a delicious dish to serve in the fall or all year round. And the canned pumpkin makes this a terrific source of vitamin A!

Ingredients You'll Need

16 ounces dried fettuccine
1 can (12 ounces) fat-free evaporated milk
2 tablespoons butter
1 can (15 ounces) solid-pack pumpkin
1 teaspoon onion powder

1 teaspoon garlic powder
1 teaspoon dried sage
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts (optional)


Cook the fettucine pasta according to the package directions. While the pasta is cooking mix the milk, butter, pumpkin, onion powder, garlic powder, sage and salt in a saucepan; cook over medium heat until simmering. Stir in the cheese. Drain the pasta, toss with the sauce and garnish with the pine nuts, if desired.

Nutritional Information Per Serving:

Calories 300; Total Fat 6g; Saturated fat 2.5g; Cholesterol 10 mg; Sodium 240 mg; Carbohydrate 50g; Fiber 3g; Protein 12 g; Vitamin A 160%DV*; Vitamin C 2%DV; Calcium 15%DV; Iron 6%DV *Daily Value

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