nutritional information

Per SERVING:

  • Calories: 489
  • Protein: 16 g
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 87 g
  • Cholesterol: 5 mg
  • Sodium: 332 mg
  • Fiber: 10 g
  • Sugar: 7 g

Penne with Butternut Squash and Pesto

Serves 4

30 minutes or fewer

30 minutes or fewer   Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)
  • ¼ cup prepared pesto, divided
  • 1 cup chopped frozen onions
  • 1 ¼ lb. frozen diced butternut squash, about 4 cups
  • ⅔ cup low-sodium vegetable broth
  • ¾ lb. whole-wheat penne
  1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.
  2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.
January 2007

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comments

I love almost everything I make from this website. However the flavors in this recipe did not work well together in my opinion. I found the squash is quite sweet and pesto is savory. Not a favorite of mine, I won't make it again.

Anonymous - 2010-09-11 11:03:29

We made this recipe and it was good but we made it better by adding a good parmesean cheese and toasted walnuts.

Michelle - 2011-02-01 20:45:23