Roasted butternut squash & penne pasta w/ sage & balsamic vinegar
- Number of Servings: 4
Ingredients
1 lb butternut squash peeled, seeded, cut into 1/2 inch cubes2 tbsp balsamic vinegarsalt & pepper to taste8 oz gluten free penne pasta 2 tsp minced garlic1/2 cup grated parmesan cheese2 tbsp thinly sliced fresh sageBalsamic Vinegar
4 servings
Preheat oven to 450
Toss squash with oil, vinegar, salt & pepper. Transfer to a baking sheet and roast until tender and beginning to carmelize, about 15 minutes (stir squash halfway through roasting), set aside.
Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2 - 1 cup pasta water, set aside.
Heat olive oil in a pan. Add garlic, cook one minute. Add Roasted squash and pasta to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosley coats pasta.
Remove from heat, toss pasta with Parmesan and sage.
Garnish each serving with a drizzle of balsamic vinegar.
Number of Servings: 4
Recipe submitted by SparkPeople user GEMY75.
Preheat oven to 450
Toss squash with oil, vinegar, salt & pepper. Transfer to a baking sheet and roast until tender and beginning to carmelize, about 15 minutes (stir squash halfway through roasting), set aside.
Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2 - 1 cup pasta water, set aside.
Heat olive oil in a pan. Add garlic, cook one minute. Add Roasted squash and pasta to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosley coats pasta.
Remove from heat, toss pasta with Parmesan and sage.
Garnish each serving with a drizzle of balsamic vinegar.
Number of Servings: 4
Recipe submitted by SparkPeople user GEMY75.
Nutritional Info Amount Per Serving
- Calories: 347.1
- Total Fat: 8.4 g
- Cholesterol: 9.9 mg
- Sodium: 240.1 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 5.4 g
- Protein: 11.3 g
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