A tasty bow tie recipe makes for a quick and easy weeknight meal. Packed with protein and fiber in the form of walnuts and butternut squash, this heart-healthy pasta dish can be on your table in 20 minutes!
Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400° for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400° for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with cheese.
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The squash took twice as long to roast completely. I substituted feta in place of the parmesan. The family was just ho hum for this. We really prefer CL's Bacon and Butternut Pasta from March 2010. Not vegetarian, obviously, but this dish tonight really seemed to lack some flavor.
Nothing bland about this dish. My store doesn't stock white balsamic vinegar, so when recipes call for it I always use the regular balsamic. Followed recipe, except for adding a dash of salt to the balsamic sauce during the simmer and using regular Parmesan cheese. Served with the browned butter lemon Brussels sprouts pictured above, which went well with this Satisfying meatless meal.
I made this last night and it was excellent. I used regular balsamic (makes sauce a little darker but not overly so.) Don't leave out the vinegar...it is key. I used torn arugula instead of parsley and would highly recommend this. I added a sprinkle (maybe 1/4C) of goat cheese along with the parm at the end, and it gave the dish a wonderful creamy richness. Also loved the toasted walnuts. Would highly recommend.
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