Tortellini with Pumpkin Sauce and Peas recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 659.3 caloriescarbohydrate: 80.1 gcholesterol: 97 mgfat: 25.4 gfiber: 9.5 gprotein: 31.5 gsaturatedFat: 14.3 gservingSize: -sodium: 1349.9 mgsugar: 17.6 gtransFat: : -unsaturatedFat: : -
Directions Tortellini with Pumpkin Sauce and Peas
Directions
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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.
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.
Place peas in a microwave-safe bowl, heat in microwave into warmed through, 1 to 2 minutes.
Pour pumpkin sauce over pasta and top with peas.