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    Pasta w/Roasted Butternut Squash & Shallots - w

    Source of Recipe

    Adapted from The Best of Cooking Light 3
    Pasta w/Roasted Butternut Squash & Shallots - w

    WW Points
    Serves: 4

    3 c. (1-in. cubed peeled butternut squash
    1 T. dark brown sugar
    1/8 tsp. salt
    1/2 tsp. black pepper
    8 shallots, peeled and halved lengthwise (about 1/2 lb.)
    1-1/2 T. olive oil, �divided�

    1 T. chopped fresh � or � 1 tsp. dried sage
    4 oz. uncooked pappardelle (wide ribbon pasta � or � fettuccine
    1/4 c. grated fresh Parmesan cheese

    Preheat oven to 475� Combine the first 5 ingredients and 2-1/2 tsp. olive oil in a jelly roll pan; toss well. Bake at 475� for 20 minutes or until tender, stirring occasionally. Stir in sage.

    While squash mixture bakes, cook pasta according to package directions omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 tsp. oil, toss well. Serve squash mixture over pasta; sprinkle with Parmesan cheese.


    One serving: (3/4 c. pasta, 3/4 c. squash mixture & 1 T. cheese) equals: 248 calories�8 gm fat (2 gm saturated)�39 gm carbohydrate�7 gm protein�5 gm fiber�5 mg cholesterol�196 mg sodium ++++ WWP: 5

 

 

 


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