TORTELLINI WITH PUMPKIN SAUCE AND PEAS

Tortellini with Pumpkin Sauce and Peas image

A rich, easy pumpkin-based sauce marries perfectly with your favorite tortellini. Peas add color and extra nutrition.

Provided by mrs. walter

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound cheese tortellini
2 tablespoons butter
1 tablespoon minced garlic
1 (15 ounce) can pumpkin puree
1 cup evaporated milk
1 cup chicken broth
¾ cup grated Parmesan cheese
ground black pepper to taste
1 (12 ounce) package frozen peas

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl.
Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
Pour pumpkin sauce over pasta and top with peas.

Nutrition Facts : Calories 659.3 calories, Carbohydrate 80.1 g, Cholesterol 97 mg, Fat 25.4 g, Fiber 9.5 g, Protein 31.5 g, SaturatedFat 14.3 g, Sodium 1349.9 mg, Sugar 17.6 g