Butternut Squash and Fried Sage Pasta
A hearty bowl of pasta plus savory cheese? You'd never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.
By Kerri Conan
Serves 4
INGREDIENTS
- 8 oz whole-wheat penne
- 1 tablespoon olive oil
- 8 sage leaves
- 1 medium red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
PREPARATION
- Cook penne as directed on package.
- Heat oil in a large skillet over medium heat.
- Fry sage, turning once, until crisp on both sides, about 1 minute per side.
- Transfer to a paper towel.
- Add onion and garlic to skillet.
- Cook, stirring frequently, until soft and golden, about 3 minutes.
- Add squash, 3/4 cup water, salt and pepper.
- Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes.
- Drain pasta, reserving 1 cup cooking water.
- Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute.
- Serve, garnished with cheese and sage.
