Pumpkin Alfredo Tortellini Skillet
Pumpkin Alfredo Tortellini Skillet takes approximately 45 minutes from beginning to end. This main course has 511 calories, 22g of protein, and 30g of fat per serving. For $2.18 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Emily Bites has 164 fans. A mixture of fat free chicken broth, baby spinach leaves, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Many people really liked this Mediterranean dish. Overall, this recipe earns a good spoonacular score of 60%. Tortellini with Pumpkin Alfredo Sauce, Tortellini With Pumpkin Alfredo Sauce, and Pumpkin Tortellini with Pumpkin Alfredo Sauce are very similar to this recipe.
Servings: 8
Ingredients:
15 oz jar light alfredo sauce (I highly recommend the Classico light alfredo sauce)
5 oz baby spinach leaves, roughly chopped
¼ teaspoon black pepper
1 cup canned pumpkin puree
A pinch of cayenne
¼ teaspoon dried marjoram
1 cup low sodium fat free chicken broth
2 garlic cloves, minced
1 small onion, diced
20 oz refrigerated cheese tortellini
¼ teaspoon rubbed sage
¼ teaspoon salt
1 lb hot Italian turkey or poultry sausage, casings removed
Equipment:
wooden spoon
frying pan
Cooking instruction summary:
Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until it starts to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened.Add the pumpkin puree and the chicken broth and stir together until the pumpkin and broth and well combined. Add the pepper, salt, marjoram, sage, cayenne and alfredo sauce and stir until the pumpkin and alfredo are well combined. Add the tortellini and stir until coated with the sauce. Cover the pan with a lid and bring heat up until you can see the sauce bubble. Reduce heat to low and simmer for 8 minutes until tortellini is cooked. Remove the lid and stir in the chopped spinach until the spinach is wilted and all ingredients are well combined.
Step by step:
1. Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until it starts to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened.
2. Add the pumpkin puree and the chicken broth and stir together until the pumpkin and broth and well combined.
3. Add the pepper, salt, marjoram, sage, cayenne and alfredo sauce and stir until the pumpkin and alfredo are well combined.
4. Add the tortellini and stir until coated with the sauce. Cover the pan with a lid and bring heat up until you can see the sauce bubble. Reduce heat to low and simmer for 8 minutes until tortellini is cooked.
5. Remove the lid and stir in the chopped spinach until the spinach is wilted and all ingredients are well combined.
Nutrition Information:
covered percent of daily need
