Pasta with Pumpkin Sauce, Turkey & Cranberries

1 lb. bowtie or any 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 12-oz. can evaporated skim milk
1/2 cup low-fat milk
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. 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
6 fresh fennel sprigs (optional)

Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; sauté 3 minutes.

Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.

Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)

Makes 6 servings. Per serving: 467 calories, 7 g fat (2g saturated, 0g trans), 30 g protein, 7 g fiber, 24 g sugars, 272 mg sodium, 74 g carbohydrates, 45 mg cholesterol

An exclusive PastaFits.org recipe.  Reposted with permission.  Visit  http://www.pastafits.org/ for more pasta recipes.