Fettuccine w/Roasted Butternut Squash
Source of Recipe
wdaftv4
Recipe Introduction
servings 6
points 5 (2 cups)
List of Ingredients
4 c. (1-inch) cubed peeled butternut squash
2 T. balsamic vinegar
2 t. olive oil
1/2 t. salt, divided
cooking spray
8 oz. uncooked whole wheat fettuccine
1 T. reduced fat butter
2 T. pine nuts
1 T. chopped fresh sage
2 garlic cloves, minced
2 c. baby spinach leaves
1/2 c. (2oz) grated fresh Asiago cheese
1/2 t. coarsely ground black pepper
1. Preheat oven to 475 degrees.Recipe
1. Preheat oven to 475 degrees.
2. Combine squash, vinegar, oil, and 1/4 t. 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 475 degrees for 25 minutes or until tender and lightly browned, stirring occasionally.
3. While squash bakes, cook pasta according to directions on package, omitting salt and fat. Drain in a colander over a bowl, reserving 1 T. cooking liquid.
4. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic, cook 3 minutes or just until 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 salt, spinach leaves, cheese and black pepper, toss gently to combine. Serve immediately. Yield; 6 servings (2 c. each)
270 calories, 4.5g fat, 9.8g protein, 41g carb, 8.8g fiber
|
|
member logon
