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Pasta with Winter Squash and Pine Nuts
Pasta in a soft squash sauce seasoned with pine nuts, sage and parmesan cheese.
2 tbsps butter
4 oz parmesan cheese
1/2 tbsp black pepper
1 tbsp fresh sage
3/4 tsp salt
1 tsp olive oil
1 clove garlic, minced
1 lb butternut squash, peeled and shredded
0.12 cup pine nuts
2 1/2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 tsp sugar
12 oz penne pasta
Shred squash. Melt butter in a large skillet, add pine nuts, cook until lightly brown, remove and set aside.
Add olive oil to pan, sauté garlic for 30 seconds over medium-high heat.
Add squash and 1 cup of water. Cook until water is absorbed. Add the rest of the water, 1/2 cup at a time stirring occasionally until absorbed each time.
Stir in sugar, salt and pepper.
Cook pasta according to package directions omitting salt and fat. Drain, reserving 1/2 cup pasta water.
Combine pasta, squash mixture in a large bowl. Add 1/2 cup reserved pasta water, and 3/4 cup parmesan cheese.
Toss well. Serve sprinkled with remaining 1/4 cup cheese.
Note: based on recipe from Cooking Light.
in 1 serving of Pasta with Winter Squash and Pine Nuts.
, 55% carbs, 16% protein.
Calorie Counter 100% Free
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