Directions:
- Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
- Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
- Simmer for 5 minutes, stirring often.
- Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
- Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
- Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
- Let sit for 5 minutes for the flavors to blend, and then serve.
- This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
- This is my first posted recipe-be gentle with me!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.16 Kcal (654 kJ) | ||
| Calories from fat | 100.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 17% | |
|---|---|---|---|
| Cholesterol | 22.33mg | 7% | |
| Sodium | 364.9mg | 15% | |
| Potassium | 158.7mg | 3% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 0.4mg | 2% | |
| Calcium | 206.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 149.67 Kcal (627 kJ) | ||
| Calories from fat | 96.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 17% | |
|---|---|---|---|
| Cholesterol | 21.4mg | 7% | |
| Sodium | 349.73mg | 15% | |
| Potassium | 152.1mg | 3% | |
| Total Carbs | 4.77g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 6.61g | 14% | |
| Vitamin C | 18.2mg | 32% | |
| Iron | 0.3mg | 2% | |
| Calcium | 197.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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