Fresh Vegetable Penne Recipe

Name: Fresh Vegetable Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes; Vegetable cooking spray; 1 tablespoon olive oil, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 cup chopped leek (about 1 medium); 1/2 teaspoon minced fresh garlic; 1 1/2 cups vegetable or chicken broth; 1/2 cup fat-free half-and-half; 16 ounces uncooked penne pasta; 1/2 cup frozen baby sweet peas; 1 tablespoon chopped fresh sage leaves; 1/8 to 1/4 teaspoon dried crushed red pepper; 1/4 cup shredded Italian three-cheese blend; Garnish: fresh sage leaves

Servings: persons

1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes
Vegetable cooking spray
1 tablespoon olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup chopped leek (about 1 medium)
1/2 teaspoon minced fresh garlic
1 1/2 cups vegetable or chicken broth
1/2 cup fat-free half-and-half
16 ounces uncooked penne pasta
1/2 cup frozen baby sweet peas
1 tablespoon chopped fresh sage leaves
1/8 to 1/4 teaspoon dried crushed red pepper
1/4 cup shredded Italian three-cheese blend
Garnish: fresh sage leaves

1
Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
2
Bake at 425u00b0 for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
3
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saute 5 minutes or until tender and lightly browned. Add garlic, and saute 1 minute. Remove from heat, and set aside.
4
Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
5
Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes, Vegetable cooking spray, 1 tablespoon olive oil, divided, 3/4 teaspoon salt, divided, and more.

Yes, Fresh Vegetable Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Vegetable Penne

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