, peeled and cut into 1-inch pieces
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin