Macaroni Alfredo with Pumpkin and Kale

By Greywolf

Ingredients

• 6 ounces dried whole grain elbow macaroni
• 6 cups torn fresh kale
• 1/2 cup dry white wine
• 2 tablespoons sliced green onion (1)
• 2 cloves garlic, minced
• 1 12 ounce can evaporated fat-free milk
• 3/4 cup canned pumpkin
• 1 tablespoon snipped fresh sage
• 1/2 cup finely shredded Parmesan cheese (2 ounces)
• Thinly sliced green onions (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Cook pasta according to package directions, adding kale for the last 30 seconds of cooking; drain. Return pasta mixture to pan; cover and keep warm.

2. Meanwhile, for sauce, in a large skillet combine wine, 2 tablespoons green onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated. Stir in evaporated milk. Bring to boiling; reduce heat. Simmer, uncovered, for 6 minutes. Whisk in pumpkin and sage.

3. Add sauce and 1/4 cup of the cheese to pasta mixture; toss gently to coat. Divide pasta mixture among warm shallow serving bowls. Top with the remaining 1/4 cup cheese and, if desired, additional green onions.