Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.
Ingredients
- 4 cups (1-inch) cubed peeled butternut squash
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon salt, divided
- Cooking spray
- 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
- 1 tablespoon butter
- 2 tablespoons pine nuts
- 1 tablespoon chopped fresh sage
- 2 garlic cloves, minced
- 2 cups trimmed arugula
- 1/2 cup (2 ounces) grated fresh Asiago cheese
- 1/2 teaspoon coarsely ground black pepper
Instructions
- Preheat oven to 475 °.
- Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 ° for 25 minutes or until tender and lightly browned, stirring occasionally.
- While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
- Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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