Creamy Pumpkin Rigatoni

Kale-Apple Chopped Salad
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Ingredients

  • 4 oz rigatoni
  • 2 slices center cut bacon
  • 1 tsp minced garlic
  • ¾ cup canned pure pumpkin
  • ⅔ cup low-sodium chicken broth
  • ¼ cup heavy cream
  • 1 Tbsp chopped fresh sage
  • ¼ tsp salt
  • 2 Tbsp freshly shredded Parmesan cheese

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, cook bacon in a large skillet over medium heat 5 minutes or until crisp. Remove bacon, reserving 2 tsp drippings in skillet. Crumble bacon.
  3. Add garlic to skillet; cook 30 seconds or until fragrant. Stir in pumpkin, broth, cream, sage, and salt; cook 2 minutes or until thoroughly heated. Add pasta; toss. Sprinkle with cheese and bacon.



Side Dish Ingredients

  • 1 small Honeycrisp apple, chopped
  • 1 tsp lemon juice
  • 2 cups chopped kale
  • 3 Tbsp sweetened dried cranberries
  • 2 Tbsp olive oil vinaigrette

Side Dish Instructions

  1. Toss together apple and lemon juice in a medium bowl. Add kale, cranberries, and vinaigrette; toss.

Nutritional Information

Main Side Total
Servings 3 2
Fat (g) 20 6 26
Sat. Fat (g) 10 1 11
Protein (g) 13 2 15
Carb (g) 52 28 80
Fiber (g) 5 4 9
T. Sugs (g) 6 19 25
A. Sugs (g) 0 6 6