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Tuesday, December 04 2018

Don't tell Mom we're giving her classic comfort food recipes a healthy makeover! Our latest versions of lasagna, goulash, chicken noodle soup, strawberry shortcake, and more include garden-fresh ingredients and can be on the table in less than an hour. OK—go ahead and tell Mom you made these healthy comfort food recipes. She'll be proud!

INGREDIENTS
6 - ounces dried whole grain elbow macaroni
6 - cups torn fresh kale
1/2 - cup dry white wine
2 - tablespoons sliced green onion (1)
2 - cloves garlic, minced
1 - 12 ounce can evaporated fat-free milk
3/4 - cup canned pumpkin
1 - tablespoon snipped fresh sage
1/2 - cup finely shredded Parmesan cheese (2 ounces)
Thinly sliced green onions (optional)


DIRECTIONS
Cook pasta according to package directions, adding kale for the last 30 seconds of cooking; drain. Return pasta mixture to pan; cover and keep warm.


Meanwhile, for sauce, in a large skillet combine wine, 2 tablespoons green onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated. Stir in evaporated milk. Bring to boiling; reduce heat. Simmer, uncovered, for 6 minutes. Whisk in pumpkin and sage.


Add sauce and 1/4 cup of the cheese to pasta mixture; toss gently to coat. Divide pasta mixture among warm shallow serving bowls. Top with the remaining 1/4 cup cheese and, if desired, additional green onions.
NUTRITION FACTS (Macaroni Alfredo with Pumpkin and Kale)


Per serving: 351 kcal , 5 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 11 mg chol. , 323 mg sodium , 56 g carb. , 8 g fiber , 15 g sugar , 19 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email