Butternut Squash Pasta

The sage in this dish is a nice complement to the winter squash. A healthy winter dish with great flavor and visually colorful.
8 oz. dried, whole-grain spaghetti or pasta of your choice
3 cups cubed butternut squash
1 cup fat-free, low-sodium vegetable broth
1/2 cup yellow onion, chopped
1/3 cup We Olive Fresh Garlic Olive Oil + more to coat the pasta
1/4 tsp. salt
1/4 tsp. pepper
2 cups trimmed, halved sugar snap peas
2 Tbsp. chopped, fresh sage
1/4 cup shredded or grated Parmesan cheese

Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Place in a bowl and lightly drizzle with Garlic Olive Oil. Toss and set aside.

In a large skillet, add a few tablespoons of Garlic Olive Oil, add your onions and butternut squash. Saute for 4-5 minutes and then add your broth, salt, and pepper. Bring to a boil over medium-high heat. Reduce the heat and simmer for 7-10 minutes or until squash is almost cooked through. Add the sugar peas to the skillet and return to a simmer and cook until the squash is tender and most of the liquid has evaporated. Stir in the sage. Place some of the pasta in a bowl and top with the squash mixture. Sprinkle with the Parmesan cheese and serve.

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