Radiatore with Pumpkin Sauce, Turkey and Cranberries
Recipe courtesy of the National Pasta Association.
1 pound radiatore, elbow macaroni or other medium pasta shape, uncooked
1 tablespoon olive or vegetable oil
1 1/2 cups sliced green onions, white and green parts
3 cloves garlic, minced
1 teaspoon fennel seed
1 (12-ounce) can evaporated skim milk
1/2 cup low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can solid pack pumpkin
3 cups chopped cooked turkey
1 1/2 cups dried cranberries
1/4 cup freshly grated Parmesan cheese
6 fresh fennel sprigs (optional)
- Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep, non-stick skillet over medium-high heat until hot. Add green onions, 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. Garnish with sprigs of fresh fennel, if desired.
Makes 6 servings.
Recipe and photograph courtesy of the National Pasta Association.