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In The Kitchen

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Tortellini With Pumpkin Alfredo Sauce

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made By: Joyce Fikri, St. Louis Dairy Council

Ingredients:
Kosher salt
2 (9-ounce) packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/2 cups half and half
1/4 cup grated parmesan cheese, plus more for topping
Freshly ground pepper
Chopped fresh parsley, for topping (optional)

Directions:
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Drain the pasta.

Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the half and half and bring to a low boil.

Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.

Add the tortellini to the skillet and toss with the sauce. Divide among bowls and top with more cheese and parsley.

Nutrition Facts (per serving):
Calories: 583
Fat: 25 g
Protein: 23 g
Calcium: 36% Daily Value
Vitamin A: 100% Daily Value

This recipe aired October 14, 2013. Tortellini With Pumpkin Alfredo Sauce


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