pasta with roasted squash and sage butter

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Pasta with Roasted Squash and Sage Butter

 

Recipe By :Richard Carroll (R & R Publications Ltd)

Serving Size : 4 Preparation Time :0:15

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 cloves garlic -- chopped

2 tablespoons chopped fresh sage

or 2 tsp dried sage

4 sprigs fresh sage -- to garnish,

1 butternut squash -- peeled, seeded, diced (1/2-inch)

2 cups dried penne pasta

salt and black pepper

6 tablespoons butter

2 tablespoons pine nut kernels

2 tablespoons grated parmesan

 

OVEN TEMPERATURE: 450F

 

1. Preheat the oven. Toss together the oil, garlic, 1 tablespoon of the chopped

fresh sage or 1 teaspoon of the dried sage, and the butternut squash. Cook at

the top of the oven for 20 minutes or until tender.

 

2. Meanwhile, cook the pasta in plenty of boiling salted water, according to the

packet instructions, until tender but still firm to the bite.

 

3. Melt butter in a large frying pan, add the remaining chopped sage or dried

sage and fry gently for 2-3 minutes. Meanwhile, heat another frying pan and

dry-fry the pine nut kernels for 3-4 minutes over a high heat, until golden.

 

4. Drain the pasta, reserving 4 tablespoons of the cooking liquid. Add the

reserved cooking liquid to the butter, then add the pasta and cooked squash.

Toss, then serve sprinkled with the Parmesan, pine nuts and pepper. Garnish with

fresh sage, if using.

 

Source:

" Fresh and Tasty: Pasta "

Copyright:

" Published for Barnes and Nobel (2002) ISBN 0760733546 "

Start to Finish Time:

" 0:40 "

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Per Serving (excluding unknown items): 548 Calories; 28g Fat (43.2% calories

from fat); 10g Protein; 72g Carbohydrate; 8g Dietary Fiber; 49mg Cholesterol;

242mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2

Fat.

 

NOTES : Roasted butternut squash has a wonderfully sweet, nutty richness which

goes brilliantly with sage and pasta. Serve with a mixed salad and French bread.

 

Nutr. Assoc. : 0 0 0 0 0 0 312 0 0 904489 1034