Ingredients
- 8 oz. fettucine, cooked
- 2 Tbsp. olive oil
- 5 garlic cloves, minced
- 1 cup pumpkin puree
- 2 ½ cups skim milk
- ½ cup Parmesan cheese, grated
- ¼ tsp. nutmeg
- 1 (15 oz.) can no-salt-added white beans
- 1 bunch kale, chopped
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Instructions
- Heat the oil over medium heat. Add the garlic and saute until soft.
- Stir in the pumpkin and milk. Simmer until slightly thickened. Stir in the cheese and nutmeg.
- When cheese is melted in, stir in the beans and kale and simmer until warm.
- Toss the pasta in the sauce and serve hot.