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Harvest Pasta Recipe

Photo by: Gallo® Family Vineyards Harvest Pasta Recipe

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Pair with Gallo® Family Vineyards Chardonnay.—Taste of Home Cooking School

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Harvest Pasta Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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

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.
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.
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. Yield: 6 servings.

Originally published as Harvest Pasta in Taste of Home Cooking School Collection Fall 2009, p59

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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