Description
Pasta plus pumpkin plus sage plus bacon equals delish!
Ingredients
- 1 pound Uncooked Whole Grain Linguini
- 6 slices Lower Fat, Lower Sodium Bacon
- 3 Tablespoons Finely Chopped Fresh Sage, Divided
- 4 cloves Garlic, Minced
- 15 ounces, weight Canned Pumpkin Puree
- 1 cup Low Sodium Chicken Or Vegetable Broth
- 12 ounces, weight Low-fat Evaporated Milk
- ½ cups Shredded Parmesan Cheese
- ½ teaspoons Salt, More To Taste
- ¼ teaspoons Ground Black Pepper
- ½ teaspoons Ground Nutmeg
- 1 dash Cayenne Pepper
Preparation
1. Cook pasta according to package directions. Drain pasta and set aside.
2. While pasta cooks, heat a large skillet over medium heat. Add bacon and cook for 4 minutes or until crisp, turning once. Remove bacon from skillet and set on a paper towel. Drain most of the fat from the pan. Add 2 tablespoons of the sage and the garlic and cook 1 minute, stirring constantly. Stir in pumpkin puree, broth, milk, Parmesan cheese, salt, pepper, nutmeg and cayenne pepper. Allow to cook on medium until heated through. If too thick, add more broth until reach desired thickness. Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat.
3. Transfer pasta to a serving dish. Garnish pasta with remaining sage and crushed bacon pieces. Serve and enjoy!
