Pumpkin Recipe ♯ Tortellini with Pumpkin Sauce and Peas

A rich, easy pumpkin-based sauce marries perfectly with your favorite tortellini. Peas add color and extra nutrition.

Ingredients

• 1 pound cheese tortellini
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 (15 ounce) can pumpkin puree
• 1 cup evaporated milk
• 1 cup chicken broth
• ¾ cup grated Parmesan cheese
• ground black pepper to taste
• 1 (12 ounce) package frozen peas

Cooking Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl.
2. Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
3. Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
4. Pour pumpkin sauce over pasta and top with peas.

Nutrition Facts

• calories659.3
• carbohydrateContent80.1 g
• cholesterolContent97 mg
• fatContent25.4 g
• fiberContent9.5 g
• proteinContent31.5 g
• saturatedFatContent14.3 g
• sodiumContent1349.9 mg
• sugarContent17.6 g