Technique: Using squash to make sauce saves lots of calories.
Taste: The vinegar helps add a nice feature to the dish.
Try: By using the parmesan on top you can enjoy with moderation or keep it dairy free. Grate your own!
Tip: Butternut squash is an excellent source of vitamin A which is important for healthy vision and immune system.
1/8 teaspoon ground nutmeg
1 medium butternut squash (split, deseeded, and roasted)
Freshly ground black pepper to taste
2 tablespoons olive oil, divided
8 sage leaves, Chiffonade
12 oz. whole wheat linguine (or other pasta)
1 tablespoon cider vinegar
½ cup red bell pepper
1-1/2 cups vegetable broth
¼ cup diced yellow onion
2 cloves garlic, minced
Ingredients for maximum excitement: ¼ cup freshly grated parmesan cheese
Preparation: Preheat oven to 400 degrees. Split squash in half, brush with 1 T. oil and season generously with pepper and roast about 60 minutes or until soft. Remove from oven and let cool to room temperature. Bring a large pot of water to a boil. Add the pasta to the boiling water and cook according to package instructions.
Place the cooked butternut squash in a large good processor or blender. Puree the squash until smooth. Add broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash. Heat 1 T. olive oil in a small skillet over medium high heat until surface is shimmering slightly. Add sage, cook until bright green, about 30 seconds. Add onion, peppers, and garlic. Sauté until soft, 3-5 minutes. Add pureed butternut squash. Season with nutmeg, vinegar and pepper. Add the pasta and stir until pasta is well coated and parmesan cheese, if desired.
Calories: 245 Protein: 9.6g Carbohydrates: 37.5g Total Fat: 7.0g
Saturated Fat: 1.4g Trans Fat: 0.0g Cholesterol: 33.4mg
Sodium: 205.9mg Fiber: 5.8g
Yield: Approx. 6 servings ( 1-1/2 cup per serving)
MC Healthy Weight Pyramid serving: 2.5 carbohydrates, 1 fat
Printable version: Creamy Vegetable Pasta with Squash recipe web