Time ~ 25 minutes
Ingredients:
8-ounces uncooked whole wheat penne
½ cup organic vegetable broth
1 (12-ounce) package frozen butternut squash, thawed
When in season you can use an equal amount of roasted, mashed fresh butternut squash
2 tablespoons whipping cream
4 ounces shredded reduced-fat Italian blend cheese
2 teaspoons chopped fresh sage
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Directions:
1 – Preheat oven to 350 degrees
2 – Cook pasta according to package directions and drain
3 – While pasta is cooking, combine broth and squash in medium saucepan. Cook for 3 minutes on medium heat or until heated through. Remove from the heat and stir in the cream, 2 ounces of cheese, chopped sage, salt and pepper. Add cooked pasta and toss mixture to coat. Coat glass or ceramic dish with cooking spray and transfer mixture. Sprinkle with 2 ounces of cheese.
4 – Bake at 350 degrees for about 10 minutes or until cheese is melted. Garnish with sage leaves.
Makes 4 servings – about one cup each
Per Serving ~ 362 calories
