1 lb. Uncooked whole grain linguine
6 slices lower fat bacon
3 Tbsp. fresh sage, finely chopped
4 cloves garlic, minced
15 oz. canned pumpkin puree
1 ½ cups unsalted chicken stock
12 oz. low fat evaporated milk
½ cup parmesan cheese, shredded
½ tsp. coarse salt + more to taste
¼ tsp. ground black pepper + more to taste
½ tsp. nutmeg
Dash cayenne pepper
Directions1. Cook pasta according to package directions. Drain.
2. While pasta cooks, heat a large skillet over medium heat. Add bacon; cook 4 minutes or until crisp, turning once. Remove bacon and set on paper towel. Drain most of the fat from the pan. Add 2 Tbsp. Sage and garlic and cook 1 minute, stirring constantly. Stir in pumpkin puree, broth, milk, parmesan cheese, salt, pepper, nutmeg and cayenne. Allow to cook on medium until heated through. If too thick, add more broth until desired consistency is reached. Taste and adjust seasonings, if necessary. Add pasta and toss to coat.
3. Transfer pasta to a serving dish. Garnish with remaining sage and crushed bacon pieces.