This vegetarian main dish of pasta tossed with butternut squash, peas, and a creamy Parmesan sauce makes a great family dinner. For a low-fat version, use fat-free half-and-half.
COOK TIME: 15 min
TOTAL TIME: 25 min
1 package (16 ounces) bow-tie or corkscrew pasta
1 medium butternut squash (2 1/4 pounds), peeled, seeded, and cut into 1-inch pieces
10 ounces shelled peas or 1 package frozen
3/4 cup half-and-half or light cream
1 teaspoon minced fresh sage leaves
1/3 cup freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1. In large saucepot, cook pasta as label directs. Drain.
2. Meanwhile, place squash chunks in 2 1/2-quart microwave-safe baking dish; cover and cook in microwave oven on High, stirring once, 12 minutes. Stir in peas, half-and-half, and sage and cook, uncovered 2 minutes.
3. In large warm serving bowl, toss pasta with squash mixture, Parmesan, salt, and pepper.
(based on individual servings)
Total Fat: 7 g
Cholesterol: 15 mg
Sodium: 650 mg
Carbohydrates: 78 g
Protein: 16 g
Originally published in Good Housekeeping
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