Creamy Pumpkin Tortellini

 

Ingredients

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 1 tablespoon butter
• 3 tablespoons finely chopped onion
• 1 cup canned pumpkin
• Pinch ground nutmeg
• 1 cup half-and-half cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon minced fresh parsley
• Additional grated or shredded Parmesan, optional

Directions

1. Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid.
2. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute longer. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt, and pepper.
3. Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.

Nutrition Facts

1 cup: 363 calories, 14g fat (8g saturated fat), 65mg cholesterol, 610mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 14g protein.