The flavorful pesto clings to the corkscrew-shaped pasta. Any small pasta, such as farfalle, penne, or seashell, would also work well. The pesto sauce darkens upon standing, so try to serve the salad shortly after tossing the ingredients.
- 2 1/2 cups (1/2-inch) cubed peeled butternut squash
- Cooking spray
- 3/4 teaspoon salt, divided
- 1/2 cup fresh flat-leaf parsley leaves
- 2 1/2 tablespoons chopped walnuts
- 2 tablespoons fresh sage leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons extravirgin olive oil
- 1 garlic clove
- 1/3 cup fat-free, less-sodium chicken broth
- 3 cups cooked cavatappi pasta (about 6 ounces uncooked)
- 4 cups torn arugula
- 1/4 cup thinly sliced shallots
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
- Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.
- Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.
- Calories: 325
- Calories from fat: 30%
- Fat: 10.9g
- Saturated fat: 1.4g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 3.3g
- Protein: 8.5g
- Carbohydrate: 51.8g
- Fiber: 5.5g
- Cholesterol: 0.0mg
- Iron: 2.8mg
- Sodium: 493mg
- Calcium: 140mg