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12 ounces tagliarini pasta
1 tablespoon olive oil
1/2 tablespoon butter
1 medium butternut squash, peeled and cut into 1-inch pieces
salt to taste
freshly ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon sherry vinegar
1 cup baby arugula leaves
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped toasted walnuts
1. Bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 10 to 12 minutes. Drain.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the butternut squash, season with salt and pepper and cook until the squash is just tender, about 7 minutes. Add the chopped sage and vinegar.
3. Add the pasta and arugula and toss with tongs to combine. Divide the pasta among 4 warm serving bowls. Sprinkle with Parmesan cheese and walnuts and serve.
Serving Size: about 1 1/2 cups
Number of Servings: 4
|Fat||10 g||Fiber||6 g|
|Protein||16 g||Saturated Fat||3 g|
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