Pasta Shells with Sweet Melty Butternut Squash
Preparation Time: 25 minutes
Cooking Time: 28 minutes
Calories: 301 per serving
Percent from Fat: 17%
Cusine: American, Vegetarian
Food as MedicineSM Ingredient: Parmigian-Reggiano cheese
Food as MedicineSM TipThe protein in Parmigiano-Reggiano breaks immediately available free amino acids, making it easy to digest.
Culinary Taste TipWait until the very last moment to grate fresh Parmigiano-Reggiano cheese for the best possible flavor.
Culinary Technique TipWhen you're buying a butternut squash, make sure you select one that feels heavy for its size.
Ingredients1 tablespoon olive oil
4 cups cubed (1/2 inch) peeled butternut squash (1 medium squash)
1/2 cup chopped sweet or yellow onion
4 cloves garlic, minced
1/2 cup white wine
2-1/2 cups vegetable broth
6 ounces (2 cups) whole wheat pasta shells, uncooked
2 tablespoons minced fresh sage
1/4 cup freshly grated Parmigiano-Reggiano cheese
PreparationHeat oil in a large saucepan over medium heat. Add squash and onion; sauté 5 minutes. Add garlic; sauteacute; 1 minute. Add wine; cook 1 minute. Add broth; cover and bring to a boil. Reduce heat to medium-low and simmer covered 8 minutes. Stir in pasta; cover and simmer 12 to 15 minutes or until pasta is al dente and squash is tender. Transfer to shallow bowls; top with sage and cheese.
SubstitutionsDry vermouth may replace the white wine, chicken broth may replace the vegetable broth and multigrain penne pasta may replace the whole wheat shells if desired; purchased peeled butternut squash may replace peeling the whole squash.
Nutritional AnalysisTotal fat (g): 6; Fat calories (kc): 55; Cholesterol (mg): 4.4; Trans fatty acids (g): 0; Saturated fat (g): 1.5; Polyunsaturated fat (g): 0.7; Monounsaturated fat (g): 3.2; Fiber (g): 7.6; Carbohydrates (g): 51; Sugar (g): 6.1; Protein (g): 10; Sodium (mg): 374; Calcium (mg) 150.
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