Serves: 10
Total Calories: 101

1 (8-ounce) package fresh pasta (cheese ravioli are wonderful! Although I used penne pasta)
1 1/2 cups (1/2 batch) Guiltless Alfredo Sauce
1/2 tablespoon butter
1/4 cup finely chopped onion
2 tablespoons chicken broth
1 tablespoon freshly chopped sage (or 1/2 teaspoon dry sage leaves)
1/2 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 cup canned pumpkin

1. Cook the pasta according to package directions.

2. In a separate saucepan, melt the butter on medium heat. When melted, add onion and sauté until it is translucent and fragrant.

3. Add chicken broth and herbs. Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine, and cook until heated through. Serve immediately over cooked pasta.

Nutritional Facts:

Serves: 10
Total Calories: 101
Calories from Fat: 10

More Recipes from the 2013 HomeCook'n Collection Cookbook:
Table Talk: The Most Important Meal of the Day
Table Talk: Protein-Packed Mashed Potatoes
Table Talk: Attention Pumpkin Lovers
Pumpkin Trifle
Sweet Pumpkin Dip
Guiltless Alfredo Sauce
Pumpkin Alfredo
Table Talk: Don't Be a Stuffed Turkey this year!
Kitchen Remedy: Easy Turkey-Shaped Rolls
Kitchen Remedy: Pie Crust Weights
Kitchen Remedy: How to Make Good Gravy
Kitchen Pantry: Best of Pinterest: Gluten-Free Pie Crust
Kitchen Pantry: October Cookbook Reviews
Kitchen Pantry: November Cookbook Reviews
Refrigerator Door: Foolproof Tips for Stuffing a Turkey!
Refrigerator Door: Thanksgiving Table Ideas
Featured Recipe: Delicious White Frosting
Featured Recipe: Crockpot Turkey Tortilla Soup
Featured Recipe: Cranberry Salsa
Featured Recipe: Mom's Best Stuffing
Featured Recipe: Chocolate Pecan Pie
Jest For Fun: Smile!
Jest For Fun: Flying Monkeys