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I swear to you that it is one of my all-time favorite pasta dishes.



Total time

30 minutes






  • 1 lb whole grain linguini
  • 6 slices lower fat, lower sodium bacon
  • 3 tbsp fresh sage (finely chopped, divided)
  • 4 cloves garlic (minced)
  • 15 oz canned pumpkin puree
  • 1 cups low sodium chicken or vegetable broth
  • 12 oz low fat evaporated milk
  • ½ cup Parmesan cheese (shredded)
  • ½ tsp salt + more to taste
  • ¼ tsp ground black pepper + more to taste
  • ½ tsp nutmeg
  • dash cayenne pepper


  1. Cook pasta according to package directions. Drain pasta.

    While pasta cooks, heat a large skillet over medium heat. Add bacon; cook 4 minutes or until crisp, turning once. Remove bacon and set on paper towel. Drain most of the fat from the pan.

    Add 2 Tbsp. sage and garlic and cook 1 minute, stirring constantly. Stir in pumpkin puree, broth, milk, parmesan cheese, salt, pepper, nutmeg and cayenne pepper. Allow to cook on medium until heated through. If too thick, add more broth until reach desired thickness.

    Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat. Transfer pasta to a serving dish. Garnish pasta with remaining sage and crushed bacon pieces. Serve and enjoy!

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