Butternut squash pasta
- Number of Servings: 12
Ingredients
4 cup, cubes Butternut Squash 200 gram Spaghetti, gluten-free adzuki bean (by WRENDRACO) 3 large Egg, fresh, whole, raw 4 tbsp grated cheese, pecorino romano (by KURMET) 16 oz Ricotta cheese, fat-free 8 oz Mozzarella Cheese, part skim milk 2 clove Garlic 1.5 package (10 oz) Spinach, fresh 1 serving (Great Value) 100% Extra Virgin Olive Oil Cooking Spray (by MS_MAYZEE) 850 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
Roast squash till very tender in the oven 350 for at least 45 mins
Sautéed spinach with garlic and spray till wilted. Once wilted add all beans but 1 cp
Let cool
Combine ricotta, eggs and spinach mixture
Cook pasta as directed just till al dente
In blender purée cooked squash, remaining beans and pecorini romano cheese till smooth.
Combine pasta, ricotta mixture and purée till well incorporated. Place in baking dish and top with mozzarella cheese.
Bake till heated through and cheese melted.
350 for about 20 or so mins
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIER28NEY.
Sautéed spinach with garlic and spray till wilted. Once wilted add all beans but 1 cp
Let cool
Combine ricotta, eggs and spinach mixture
Cook pasta as directed just till al dente
In blender purée cooked squash, remaining beans and pecorini romano cheese till smooth.
Combine pasta, ricotta mixture and purée till well incorporated. Place in baking dish and top with mozzarella cheese.
Bake till heated through and cheese melted.
350 for about 20 or so mins
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIER28NEY.
Nutritional Info Amount Per Serving
- Calories: 245.3
- Total Fat: 5.7 g
- Cholesterol: 64.1 mg
- Sodium: 327.4 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 10.4 g
- Protein: 21.0 g
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