From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 22 minutes
Ingredients:
1/2 box Dreamfields Linguine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Crumbled cooked prosciutto or bacon, optional
Additional cheese, optional
Toasted chopped walnuts, optional
Directions:
- Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
- Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.
Makes 4 to 6 servings.
Nutrition information (1/4 of recipe): 304 calories; 9 g protein; 23 g digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg cholesterol; 213 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
