Pumpkin Alfredo and Meatballs w/ a Festive Treat

For those needing a perfect Fall meal, here it is!

Pumpkin Alfredo

• 1 pound fettuccine pasta (reserve 1 cup of pasta water) 
• 6 tablespoons butter 
• 2 cloves garlic minced 
• 1 cup pumpkin puree (not pie filling) 
• 1/8 teaspoon nutmeg 
• 2/3 cup half & half 
• 1/3 cup freshly grated Parmesan cheese 
• 1 tablespoon fresh chopped parsley 

1) Bring a stockpot of water to a boil over high heat. Add teaspoon of salt to the boiling water, then add fettuccine. Cook until all done (check package instructions). 

2) Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 cup, and it was thick and creamy. For a thinner sauce, use more water). 

3) Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes. 

4) Garnish with fresh chopped parsley and fresh grated Parmesan, if desired. 

*We served with BBQ meatballs we cooked in the crock pot. 

Candy Corn Fruit Cups

• Clear plastic cups 
• Mandarin oranges 
• Pineapple 
• Whip Cream 

1) Layer pineapple, mandarin oranges, and whip cream. Same order as you see a candy corn. 

2) Enjoy!