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Penne with Squash and Black Beans




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 tbsp (15 mL) vegetable oil

1 onion, chopped

2 cloves garlic, minced
1 sweet red pepper, chopped

3 cups (750 mL) cubed peeled butternut squash
1-1/2 tsp (7 mL) crumbled dried sage

1/4 tsp (1 mL) each salt and pepper

3/4 cup (175 mL) vegetable stock

1 can (19 oz/540 mL) black beans, drained and rinsed

3 cups (750 mL) penne pasta

1/3 cup (75 mL) grated Parmesan cheese

2 tbsp (25 mL) chopped fresh parsley


Recipe



In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, squash, sage, salt and pepper until onion is softened, about 5 minutes. Add stock and bring to boil; reduce heat, cover and simmer until squash is tender, about 12 minutes. Add black beans; heat through.

Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) cooking liquid. Add squash mixture and half of the Parmesan cheese; toss to coat. Add enough of the cooking liquid to moisten, if necessary. Sprinkle with remaining cheese and parsley.

More Information


Variation
Penne with Squash and Lima Beans: Substitute 2 cups (500 mL) frozen baby lima beans for the black beans; add to pasta just before draining.