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Dinner: Pasta with Winter Squash and Pine Nuts
Pasta in a soft squash sauce seasoned with pine nuts, sage and parmesan cheese.
This recipe includes superfoods such as:
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2 tbsps butter
4 oz parmesan cheese
1/2 tbsp black pepper
1 tbsp fresh sage
3/4 tsp salt
1 tsp olive oil
1 clove garlic, minced
1 lb butternut squash, peeled and shredded
0.12 cup pine nuts
2 1/2 cups water
1 tsp sugar
12 oz penne pasta
Instructions
1. Shred squash. Melt butter in a large skillet, add pine nuts, cook until lightly brown, remove and set aside.
2. Add olive oil to pan, sauté garlic for 30 seconds over medium-high heat.
3. Add squash and 1 cup of water. Cook until water is absorbed. Add the rest of the water, 1/2 cup at a time stirring occasionally until absorbed each time.
4. Stir in sugar, salt and pepper.
5. Cook pasta according to package directions omitting salt and fat. Drain, reserving 1/2 cup pasta water.
6. Combine pasta, squash mixture in a large bowl. Add 1/2 cup reserved pasta water, and 3/4 cup parmesan cheese.
7. Toss well. Serve sprinkled with remaining 1/4 cup cheese.
8. Note: based on recipe from Cooking Light.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 389 kcal | ||
| Fat 12.6 g | ||
| Carbohydrate 53.81 g | ||
| Protein 15.88 g | ||
| Iron 103 mg | ||
| Calcium 177 mg | ||
| Cholesterol 24 mg | ||
| Monounsaturated Fat 3.81 g | ||
| Polyunsaturated Fat 1.63 g | ||
| Saturated Fat 6.15 g | ||
| Sodium 647 mg | ||
| Sugar 3.49 g | ||
| Potassium 406 mg | ||
| Vitamin A 994 mcg | ||
| Vitamin C 163 mg | ||
| Fiber 3.7 g | ||
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