I love to make quick-and-easy pasta dishes like this one from Cooking Light’s November issue, for a unique weeknight offering.  Store bought, fresh fettuccine tossed with a delightful sauce of pureed pumpkin, bacon, sage and parmesan cheese.  Don’t think sweet pumpkin pie flavorings here, think savory, pureed squash flavorings instead.  The creamy combination of pureed pumpkin, fragrant sage, and salty bacon is a delightful culinary trio.  Everyone at your dinner table will love this dish and will be amazed at yet another tasty wonder created from canned pumpkin puree!

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/fettuccine-with-pumpkin-sauce-50400000131146/)

Tagged: bacon, Cooking Light magazine, fettuccine, fettuccine with pumpkin sauce, fresh pasta, garlic, heavy cream, Italian, Italian parsley, Parmesan cheese, pasta, pumpkin puree, pumpkin sauce, sage