Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.

Yield: 6 servings (serving size: about 2 cups)

Ingredients

• 4  cups  (1-inch) cubed peeled butternut squash
• 2  tablespoons  balsamic vinegar
• 2  teaspoons  olive oil
• 1/2  teaspoon  salt, divided
• Cooking spray
• 8  ounces  uncooked pappardelle (wide ribbon pasta) or fettuccine
• 1  tablespoon  butter
• 2  tablespoons  pine nuts
• 1  tablespoon  chopped fresh sage
• 2  garlic cloves, minced
• 2  cups  trimmed arugula
• 1/2  cup  (2 ounces) grated fresh Asiago cheese
• 1/2  teaspoon  coarsely ground black pepper

Preparation

Preheat oven to 475°.

Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.

While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.

Nutritional Information

Calories:

270 (27% from fat)

Fat:

8.2g (sat 3.5g,mono 2.9g,poly 1g)

Protein:

9.8g

Carbohydrate:

41.6g

Fiber:

4.8g

Cholesterol:

14mg

Iron:

2.4mg

Sodium:

249mg

Calcium:

162mg