Fresh Vegetable Penne

Prep: 25 min., Bake: 30 min., Cook: 25 min. Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. To lower the amount of sodium in the recipe, use a low-sodium broth and reduce the amount of salt called for.

Yield: Makes 6 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

Preparation

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.

Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.

Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.

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.

Nutritional Information

Calories:

386 (11% from fat)

Fat:

4.8g (sat 1.3g,mono 1.7g,poly 0.3g)

Protein:

14g

Carbohydrate:

73g

Fiber:

6.1g

Cholesterol:

3.3mg

Iron:

3.6mg

Sodium:

1149mg

Calcium:

132mg