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Pumpkin alfredo

For my pumpkin loving husband! It's that time of year again...

Pumpkin Alfredo

From the files of: Healthy Cooking magazine

25 Ounces Frozen Cheese Ravioli (or make your own, I'll do that some day)
3 Tbsp Flour
2 cups Fat-Free Milk
15 Ounces Reduced-Sodium Chicken Broth
3 Garlic Cloves, minced
2 Tbsp Butter
½ cup Shredded Parmesan Cheese
½ cup Pumpkin puree
¼ cup Minced Fresh Parsley
1-½ tsp Minced Fresh Sage
Dash Ground Nutmeg
¼ cup Pine Nuts, toasted
¼ cup Chopped Walnuts, toasted

Cook ravioli according to package directions.

Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in flour slowly until well combined. Add milk slowly, whisking all the time, until well blended (the slower the process, the less likely you'll have lumps). Stir in the chicken broth, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.

Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

Nutrition Facts: 1 cup equals 420 calories, 16 g fat (6 g saturated fat), 29 mg cholesterol, 662 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein.

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