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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.3
  • Total Fat: 16.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,612.9 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Penne with Butternut Squash and Sage Pesto w/Almonds calories by ingredient
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Penne with Butternut Squash and Sage Pesto w/Almonds

Submitted by: TAROTGARDEN

Introduction

This recipe comes from the "Skinny Bitch in the Kitch" cookbook. The recipes for the pasta and the pesto are given separately in the book, but I've combined them here to calculate the nutritional information for the entire recipe. Furthermore, the book says this makes four servings... but when I divided it up that way, the portions were HUGE! I got 8 nice-size meal portions from this, so that's how I've got the nutritional info calculated. This recipe comes from the "Skinny Bitch in the Kitch" cookbook. The recipes for the pasta and the pesto are given separately in the book, but I've combined them here to calculate the nutritional information for the entire recipe. Furthermore, the book says this makes four servings... but when I divided it up that way, the portions were HUGE! I got 8 nice-size meal portions from this, so that's how I've got the nutritional info calculated.
Number of Servings: 8

Ingredients

    PESTO:

    1/8 cup whole almonds
    1 clove garlic
    3/4 cup fresh sage leaves
    3/8 cup parsley flakes
    1-1/2 oz (about 1/6 cup) soy cream cheese
    1/4 tsp fine sea salt
    1/16 tsp pepper
    1/3 cup extra vergin olive oil

    PASTA:

    3 quarts water
    5 tsp fine sea salt
    8 ounces whole wheat or brown rice penne
    2 Tbs refined coconut oil
    1-1/2 lbs butternut squash, peeled, cut into 1/4-in thick sticks OR run through large texture grater
    2 jars (4.25 oz) chopped OR 2 fresh shallots

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Directions

PESTO:

In a food processor, combine the almonds and garlic, and pulse to roughly chop.

Add the sage and parsley and pulse to chop.

Add the cream cheese, 1/4 tsp salt, and 1/16 tsp pepper and process into a paste.

With the motor running, slowly pour in the olive oil, processing until the oil is fully combined

PASTA:

In a 4- to 6-quart stockpot over high heat, combine the water with about 1.5 tsp salt. Bring the water to a boil, add the penne, and cook according to the package directions.

Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, for 4 minutes.

Stir in the shallots, pepper, and the remaining salt and cook, stirring occasionally, until the squash and shallots are tender (1-2 minutes). Remove from heat and set aside.

When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add 1/4 to 1/2 of the pasta water.

Transfer the pasta to plates or a platter. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user TAROTGARDEN.






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