Tortellini With Pumpkin Alfredo — Meatless Monday
‘Tis the season for all things pumpkin, right? This fall, Food Network Magazine is thinking beyond pumpkin bread and pumpkin seeds with a family-friendly recipe for Tortellini With Pumpkin Alfredo Sauce. It’s a go-to weeknight meal that’s as decadent and satisfying as it is quick to prepare. In just 20 minutes, you can combine Alfredo mainstays like cream and nutty Parmesan cheese with the seasonal flavors of nutmeg and pumpkin to create a rich, hearty sauce that pairs perfectly with bite-sized cheese tortellini. When you’re shopping for the ingredients to the make this recipe, be sure to pick up pure pumpkin, not pumpkin pie filling – the two cans can be scary-similar to one another, and the pie filling will be too sweet in this savory dish.
For a lighter take on classic Alfredo sauce, try Food Network Magazine’s Low-Cal Fettuccine Alfredo (pictured right). This recipe boasts everything you love about the traditional dish – creamy comfort, plenty of Parmesan cheese and a soft, silky sauce – but it has eliminated some of the most-indulgent ingredients and added smart swaps. Instead of using heavy cream and an exorbitant amount of butter, this 25-minute dish is made with 2 percent milk and a mere one tablespoon of butter. A bit of fresh lemon zest brightens up this stick-to-your ribs pasta, best finished with an extra sprinkle of Parmesan.