cat lover
11-24-2007, 09:11 AM
1 tbsp olive oil
1 cup finely chopped onion
1/4 tsp crushed red pepper
2 garlic cloves, minced
2 cups 1/2" cubed peeled butternut squash
1 cup chopped parsnip
1 tsp dried rubbed sage
1 tsp dried parsley
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt, divided
1/2 tsp black pepper, divided
2 cups uncooked penne pasta
1/2 cup grated fresh Parmesan cheese, divided
Cooking spray
1 1/2 tbsp butter
2 tbsp all purpose flour
1 cup lowfat milk
Preheat oven to 375 degrees.Heat oil in a large nonstick skillet over medium high heat. Add onion, red pepper, and garlic and saute 3 minutes. Add squash and parsnip and saute 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; and remove from heat.Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7" baking dish coated with cooking spray, tossing gently to combine.Melt butter in a medium saucepan over medium heat. Add flour and cook 3 minutes, stirring constantly with a whisk. Add milk and cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid and cook 2 minutes or till thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.Pour milk mixture over pasta mixture and sprinkle with 1/4 cup cheese. Bake at 375 degrees for 30 minutes or till lightly browned.
Makes 4 servings (serving size: 2 cups)
Recipe from Cooking Light Magazine
1 cup finely chopped onion
1/4 tsp crushed red pepper
2 garlic cloves, minced
2 cups 1/2" cubed peeled butternut squash
1 cup chopped parsnip
1 tsp dried rubbed sage
1 tsp dried parsley
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt, divided
1/2 tsp black pepper, divided
2 cups uncooked penne pasta
1/2 cup grated fresh Parmesan cheese, divided
Cooking spray
1 1/2 tbsp butter
2 tbsp all purpose flour
1 cup lowfat milk
Preheat oven to 375 degrees.Heat oil in a large nonstick skillet over medium high heat. Add onion, red pepper, and garlic and saute 3 minutes. Add squash and parsnip and saute 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; and remove from heat.Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7" baking dish coated with cooking spray, tossing gently to combine.Melt butter in a medium saucepan over medium heat. Add flour and cook 3 minutes, stirring constantly with a whisk. Add milk and cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid and cook 2 minutes or till thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.Pour milk mixture over pasta mixture and sprinkle with 1/4 cup cheese. Bake at 375 degrees for 30 minutes or till lightly browned.
Makes 4 servings (serving size: 2 cups)
Recipe from Cooking Light Magazine