Makes: 6 Servings

1 lb Radiatore, Elbow Macaroni or other medium pasta shape, uncooked
1 tbsp olive or vegetable oil
1 & 1/2 cup sliced scallions, white and green parts
3 cloves garlic, minced
1 tsp fennel seeds
1 12oz can evaporated skim milk
1/2 cup low-fat milk
2 tbsp all-purpose flour
1/2 tsp salt
1/4 black pepper
1 15 oz can solid pack pumpkin
3 cups chopped cooked turkey
1 & 1/2 cups dried cranberries
1/4 cup freshly grated parmesan cheese

1. Prepare pasta according to package directions.
2. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until
hot.
3. Add scallions, garlic and fennel seeds; saute 3 minutes.
4. Combine milk, flour, salt and pepper until smooth. Stir into saucepan.
5. Bring to boil over medium heat; boil until thickened, stirring constantly.
6. Stir in pumpkin, turkey and cranberries until well blended.
7. Reduce heat to medium; cook until heated through, about 3 minutes.
8. Drain pasta.
9. Place in large bowl.
10. Add pumpkin sauce and toss.
11. Sprinkle with Parmesan cheese.
12. Serve immediately.

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