Pasta - Winter Squash and Portobello Penne

[Guest guest]

When I first sent this, I received only the croutons, so I'm trying again.

 

 

* Exported from MasterCook *

 

Winter Squash and Portobello Penne

 

Recipe By :The Mayo Clinic Williams-Sonoma Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CROUTONS

8 ounces unsliced whole wheat bread

1 teaspoon dried oregano

1 teaspoon olive oil

PASTA

12 ounces dried penne pasta

1 tablespoon olive oil

1/2 cup water

3 onions -- cut into 1/2 " slices and separated into rings

1 1 lb butternut squash -- peeled, seeded, and cut into 1/2 "

cubes

1/2 teaspoon ground pepper

12 ounces Portobello mushrooms -- sliced

2 tablespoons chopped fresh thyme OR 2 teaspoons dried

 

To make the croutons, preheat an oven to 250F. Trim the crusts from the bread

and pull off pieces of bread roughly 1 inch square. In a large bowl, toss the

bread with the oregano and olive oil. Spread in a single layer in a shallow

baking pan and bake, without stirring, until dry and crisp, about 40 miinutes.

Cool completely. Serve now, or cover and store at roomm temperature for up to 2

weeks.

Fill a large pot 3/4 full of water and bring to a boil. Add the pasta and cook

until al dente, 10-12 minutes, or according to pkg directions.

While the pasta cooks, in a large nonstick frying pan over medium high heat,

heat the olive oil and water. Add the onions, squash, and pepper and cook,

stirring occasionally, until the onions have wilted and the squash is beginning

to soften, about 10 minutes.

Stir in the mushrooms, cover, and cook, stirring once, until the squash and

mushrooms are tender, about 5 minutes.

Remove 1 cup of the cooking water, then drain the pasta thoroughly. Add the

thyme and reserved cooking water to the vegetables.

To serve, combine the pasta and vegetables in a large bowl. Top with the

croutons.

 

 

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Per serving: 91 Calories (kcal); 3g Total Fat; (30% calories from fat); 2g

Protein; 15g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0