Pumpkin And Corn Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jude2 | 4 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 1 | Bacon rashers, chopped 1 to | |
| 3/4 | c | Milk |
| 3/4 | c | Water |
| 1 | MAGGI Alfredo Pasta 'n More | |
| 1 | c | Whole kernel corn |
| 1 1/2 | c | Cooked diced pumpkin |
| Freshly ground black pepper | ||
| 1/2 | c | Toasted crumbs*, optional |
| 2 | T | Butter |
| 1/2 | c | Fresh breadcrumbs |
INSTRUCTIONS
2 Pumpkin Corn Pasta: Heat the butter in a saucepan. Add the bacon and cook for 2-3 minutes. Add the milk, water and Pasta 'n More mix. Bring to the boil, stirring, then simmer over a low heat for 3 minutes. Add the corn and pumpkin and cook for a further 1-2 minutes. Season with black pepper and serve sprinkled with the toasted breadcrumbs if desired. Toasted Crumbs: Heat 2 tabs butter in a frying pan. Add 1/2 cup fresh breadcrumbs and cook over a moderately low heat, stirring constantly, until the crumbs are golden brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 26.6mg
Sodium: 544.2mg
Potassium: 408mg
Carbohydrates: 36.9g
Fiber: 4.9g
Sugar: 8.3g
Protein: 7.3g