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Fresh Vegetable Penne

Prep time 25 mins
Cook time 25 mins
Bake time 30 mins
Yield Makes 6 servings
Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. Butternut gives a sweet taste to penne pasta.

Ingredients

  • 1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes
  • Vegetable cooking spray
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup chopped leek (about 1 medium)
  • 1/2 teaspoon minced fresh garlic
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 cup fat-free half-and-half
  • 16 ounces uncooked penne pasta
  • 1/2 cup frozen baby sweet peas
  • 1 tablespoon chopped fresh sage leaves
  • 1/8 to 1/4 teaspoon dried crushed red pepper
  • 1/4 cup shredded Italian three-cheese blend
  • Garnish: fresh sage leaves

Nutrition Information

  • calories 386
  • caloriesfromfat 11
  • fat 4.8 g
  • satfat 1.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 14 g
  • carbohydrate 73 g
  • fiber 6.1 g
  • cholesterol 3.3 mg
  • iron 3.6 mg
  • sodium 1149 mg
  • calcium 132 mg

How to Make It

  1. Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.

  2. Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.

  3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.

  4. Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.

  5. Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.