Harvest Pasta

• 1 pound uncooked spiral pasta
• 1 tablespoon olive oil
• 1-1/2 cups thinly sliced green onions
• 3 garlic cloves, minced
• 1 teaspoon fennel seed
• 1 can (12 ounces) evaporated skim milk
• 1/2 cup 1% milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (15 ounces) solid-pack pumpkin
• 3 cups cubed cooked turkey
• 1-1/4 cups dried cranberries
• 1/4 cup grated Parmesan cheese
• Chopped fennel fronds, optional

1. Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended.
2. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through.
3. Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.

pasta, olive oil, green onions, garlic, fennel seed, milk, milk, flour, salt, pepper, solidpack pumpkin, turkey, cranberries, parmesan cheese, fennel

Taken from www.tasteofhome.com/recipes/harvest-pasta/ (may not work)