Im sorry to say this was not that great. It did seem like an improvement to baby food really. well the rest of my picky eaters thought that. I thought it was pretty good. thought the "sauce" was a bit thick though. Not sure if it was suppose to be spaghetti type or just a thick mushy sauce. I tried this because i am trying to spruce up the typical taco and pizza nights. Plus its fall and what be better than a warm comforting pasta dish to warm you right up! But the family disapproved so i will not be making this one again.
Fresh Vegetable Penne
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.
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Bake: 30 Minutes
- Calories: 386
- Calories from fat: 11
- Fat: 4.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 14g
- Carbohydrate: 73g
- Fiber: 6.1g
- Cholesterol: 3.3mg
- Iron: 3.6mg
- Sodium: 1149mg
- Calcium: 132mg
- 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
- 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.
- Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
- 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.
- Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
- 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.
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