Put your turkey leftovers to good use! By pairing turkey with fall flavors like pumpkin and cranberry this dish is sure to be a home run!

Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; sauté 3 minutes.

Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.

Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)

Makes 6 servings. Per serving: 467 calories, 7 g fat (2g saturated, 0g trans), 30 g protein, 7 g fiber, 24 g sugars, 272 mg sodium, 74 g carbohydrates, 45 mg cholesterol

An exclusive PastaFits.org recipe.

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