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16Ingredients
40Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
- 2 garlic cloves (thinly sliced)
- 1 shallot (thinly sliced)
- 2 fennel bulbs (cored and thinly sliced + 1/4 cup fennel fronds for garnish, optional)
- 1/2 tsp. salt
- 3/4 cup white wine
- 1/3 cup coconut milk
- 1/2 cup pumpkin purée
- 1/2 tsp. red chili flakes
- 8 oz. tagliatelle pasta
- 1/2 cup pasta water
- 2 Tbsp. lemon juice
- 1/4 cup parmigiano reggiano cheese (freshly grated, for serving)
- flat leaf parsley (Coarsely chopped, for garnish, optional)
- kosher salt
- freshly ground black pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium740mg31% |
Potassium790mg23% |
Protein8g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A120% |
Vitamin C50% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Elaina 6 years ago
I doubled the recipe according to the instructions. I would recommend using less wine because it overpowers the pumpkin. The fennel was a good addition. I was worried because it smelled kind of funny before adding coconut milk but the milk brought it all together. The cup of pasta water is not needed. I actually had to add cornstarch at the end to thicken. Overall good but probably not something I’d go out of my way to make again.