Pumpkin Fettuccine Alfredo
"Fettuccine tossed with a creamy and comforting, alfredo-like pumpkin sauce, rosemary, Parmesan and spices. You can make your own pumpkin purée (see notes for instructions) or, for a quick meal, use canned pumpkin purée. It's great both ways!..."
INGREDIENTS
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½ pound (8 ounces) whole wheat fettuccine (linguine would also work)
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1 generous tablespoon unsalted butter
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1 tablespoon flour
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2 garlic cloves, pressed or minced
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½ teaspoon finely chopped rosemary, plus more for sprinkling on top (a 3-inch sprig of rosemary should do it)
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2 cups low-fat milk
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3 ounces goat cheese cheese, cut into big chunks
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1 cup pumpkin puree*
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pinch red pepper flakes
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⅛ teaspoon ground cinnamon
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¼ teaspoon sea salt
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freshly ground black pepper
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shaved Parmesan cheese for topping
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